Unique traditional chrysanthemum tea making craft "for the king" in Hung Yen

When mentioning Hung Yen , many people immediately think of the famous longan, but few people know that this place still preserves a unique traditional craft: making dried chrysanthemum tea from the chrysanthemum variety, also known as "king's chrysanthemum."

This small flower with bright yellow color and pure fragrance has long become a symbol of Pho Hien land, closely associated with the life, health and spiritual culture of local people.

"Cuc Tien Vua" - The pride of Pho Hien land

Hung Yen chrysanthemum is not only beautiful but also precious. According to traditional medicine, chrysanthemum has a sweet, slightly bitter taste, cool properties, non-toxic, suitable for many subjects, from the elderly to children.

When processed into tea, chrysanthemum has the effect of clearing heat, detoxifying, aiding digestion, calming the nerves, reducing stress and improving sleep. In the context of modern life full of pressure, these uses make chrysanthemum tea become a popular drink.

Nghia Trai village, Tan Quang commune, is considered the “capital” of chrysanthemum cultivation and processing in Hung Yen. Folklore and legends of the village recorded that hundreds of years ago, this place was famous for traditional medicine and medicinal plant cultivation.

The tradition originated from our ancestors reclaiming land, growing medicinal herbs, and practicing medicine with the spirit of "saving humanity and helping the world," leaving their descendants a valuable professional legacy.

Up to now, most households in the village are still attached to the profession of growing medicinal herbs, in which dried chrysanthemum flowers are the main product.

The fields of yellow daisies that bloom each season not only have economic value but also become a typical image, imprinted in the memories of many generations of local people.

The miracle of making from fresh flowers to dried chrysanthemum tea

To create a batch of quality chrysanthemum tea, the maker must go through many elaborate stages.

Harvesting time is considered a decisive factor. Flowers must be picked when they are about 80% full bloom, not too young, and not left to bloom for too long. If harvested late, the flowers will wilt, lose their beautiful color and reduce their medicinal properties.

The picking of flowers is done entirely by hand. The pickers must pick each flower one by one, leaving no stems behind, and move skillfully on the beds so as not to break the branches, as there are still many buds on the plants that need to continue to develop. This is a time-consuming and laborious process, requiring carefulness and experience, so during each harvest, households often have to hire additional seasonal workers.

After harvesting, the flowers are cleaned, left to dry naturally and then freeze-dried.

Chrysanthemum tea production in Nghia Trai village. (Photo: Pham Kien/VNA)

This drying method helps to preserve the bright yellow color, characteristic aroma and nutritional content of the flowers, while ensuring food safety standards.

From fragile fresh flowers, dried chrysanthemum products can be preserved for a long time, convenient for transportation to many provinces and cities across the country.

Adapting to survive in modern life

Instead of fading away over time, the profession of making dried chrysanthemum tea in Nghia Trai is showing its enduring vitality thanks to its flexible adaptability.

In the past, people mainly dried flowers in natural sunlight, depending entirely on the weather, but today, many households have boldly invested in cold dryer systems, dehumidifiers and standard storage warehouses.

Along with technical improvements, changes in market approach are also important factors. Chrysanthemum tea is not only sold in the traditional form but also professionally packaged, printed with labels, QR codes for traceability, participating in agricultural fairs, OCOP booths and distributed through social networks and e-commerce platforms.

In particular, to suit the busy lifestyle of modern consumers, many establishments have developed new product lines such as chrysanthemum tea bags, chrysanthemum tea mixed with Hung Yen longan, honey, wolfberry, licorice... which are both convenient and increase the value of traditional products.

Not only providing a stable source of income, the profession of making dried chrysanthemum tea also plays an important role in preserving the cultural identity of the countryside.

After being dried, chrysanthemums will be packed in boxes for consumption. (Photo: Pham Kien/VNA)

The fields of chrysanthemums blooming at the end of each year have become an attractive destination for tourists. Many groups of tourists come to Nghia Trai to take photos, learn about the tea making process, experience flower picking, flower drying and enjoy tea right in the garden.

The model of combining production and tourism in craft villages is helping people expand their livelihoods while still preserving valuable folk knowledge. Traditional crafts are therefore not “framed” in the past but continue to live vibrantly in contemporary life.

The scent of tea spreads from the past to the present

From a simple flower, Hung Yen people have created a profession imbued with historical depth and humanistic values. Making dried chrysanthemum tea in Nghia Trai is not only a livelihood but also a memory, a pride and a cultural identity of an entire land.

In the modern life, when people are increasingly concerned about health and natural products, the scent of chrysanthemum tea has more opportunities to spread far and wide. It is not only the scent of a flower, but also the scent of tradition - enduring, quiet but always deeply present in today's life./.

(Vietnam+)

Source: https://www.vietnamplus.vn/doc-dao-nghe-lam-tra-hoa-cuc-tien-vua-truyen-thong-o-hung-yen-post1081825.vnp