The difference between Hangbai chrysanthemum and Gongju

Six major differences

Origin Difference

The origin of chrysanthemum is Tongxiang City, Zhejiang Province. The place with the largest chrysanthemum planting area is Shimen Town, Tongxiang, so the manufacturers here are also concentrated. Gongju originally grew near She County and Xiuning in Huangshan, Anhui. The planting area of ​​​​Hangbai Chrysanthemum is generally selected on flat land, while Gongju is planted on sloping land.

Appearance difference

The flowers of chrysanthemum have a darker center in the middle, while the flowers of tribute chrysanthemum are basically petals with a very small center.

Processing technology difference

The processing method of chrysanthemum is: steam it first and then dry it in the sun, and the shape is a sticky cake. The processing method of Gongju is to directly dry the fresh chrysanthemums. The product is raw chrysanthemums, and the flowers are one by one.

Product Variety Difference

Fetal chrysanthemum is another product of chrysanthemum. The product made by directly drying the buds of chrysanthemum that have not yet bloomed is called fetal chrysanthemum. Chrysanthemum is the best quality among the chrysanthemums and is a good choice for gifts. Steamed chrysanthemum is rarely used as a gift. There is no fetal chrysanthemum product for Gongju, usually it is whole dried chrysanthemum.

Efficacy difference

Both Hangzhou chrysanthemum and tribute chrysanthemum have the effects of clearing away heat, removing fire and improving eyesight. Compared with Gongju, Hangzhou chrysanthemum focuses on calming the liver and improving eyesight, mainly removing liver fire, while Gongju mainly clears lung fire. Therefore, chrysanthemum is mostly used in medicine, while its two varieties, fetal chrysanthemum and tribute chrysanthemum, are more often used as daily beverages.

Difference in taste and flavor

Chrysanthemum smells slightly sweet because it contains sugar. And after being steamed and dried in the sun, the tea after brewing also has a bit of sweetness. Therefore, the taste of chrysanthemum is relatively mild, especially the fetal chrysanthemum, the soup color is light yellow, like the tranquil jasmine tea, slightly sweet at the beginning, without bitterness. Gongju has a strong taste, with a strong original flavor of chrysanthemum, so when brewing it, it is best to add a little rock sugar or white sugar to adjust the taste and alleviate the astringency of the original chrysanthemum. The brewed Gongju soup is yellow with green in color. If left for several hours, the soup will turn green. This is not a deterioration, but a normal phenomenon.

Hangzhou chrysanthemum and Gongju each have their own characteristics and advantages, but both are good for our health. After reading this article, would you like to brew a pot of chrysanthemum or tribute chrysanthemum tea to taste it?