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- Chrysanthemum_tea abstract "Chrysanthemum tea (Chinese: 菊花茶; pinyin: júhuā chá) is a flower-based infusion made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times. Chrysanthemum tea was first drunk during the Song Dynasty (960–1279).".
- Chrysanthemum_tea thumbnail Korean_chrysanthemum_tea-Gukhwacha-01.jpg?width=300.
- Chrysanthemum_tea wikiPageID "2167759".
- Chrysanthemum_tea wikiPageRevisionID "599206023".
- Chrysanthemum_tea c "菊花茶".
- Chrysanthemum_tea hangul "국화차".
- Chrysanthemum_tea hasPhotoCollection Chrysanthemum_tea.
- Chrysanthemum_tea j "guk1 faa1 caa4".
- Chrysanthemum_tea l "chrysanthemum tea".
- Chrysanthemum_tea lang "Malay".
- Chrysanthemum_tea lang2Content "teh krisantimum".
- Chrysanthemum_tea mr "kukhwa ch'a".
- Chrysanthemum_tea p "júhuā chá".
- Chrysanthemum_tea pic "Korean chrysanthemum tea-Gukhwacha-01.jpg".
- Chrysanthemum_tea picsize "180".
- Chrysanthemum_tea poj "kiok-hoe-tê".
- Chrysanthemum_tea rr "gukhwa cha".
- Chrysanthemum_tea vie "trà bông cúc".
- Chrysanthemum_tea subject Category:Chinese_tea.
- Chrysanthemum_tea subject Category:Chrysanthemum.
- Chrysanthemum_tea subject Category:Herbal_tea.
- Chrysanthemum_tea subject Category:Malaysian_cuisine.
- Chrysanthemum_tea subject Category:Singaporean_cuisine.
- Chrysanthemum_tea comment "Chrysanthemum tea (Chinese: 菊花茶; pinyin: júhuā chá) is a flower-based infusion made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries.".
- Chrysanthemum_tea label "Chrysanthemum tea".
- Chrysanthemum_tea label "Té de crisantemo".
- Chrysanthemum_tea label "菊花".
- Chrysanthemum_tea label "菊花茶".
- Chrysanthemum_tea sameAs Té_de_crisantemo.
- Chrysanthemum_tea sameAs Teh_bunga_krisan.
- Chrysanthemum_tea sameAs 菊花.
- Chrysanthemum_tea sameAs m.06rwyj.
- Chrysanthemum_tea sameAs Q708203.
- Chrysanthemum_tea sameAs Q708203.
- Chrysanthemum_tea wasDerivedFrom Chrysanthemum_tea?oldid=599206023.
- Chrysanthemum_tea depiction Korean_chrysanthemum_tea-Gukhwacha-01.jpg.
- Chrysanthemum_tea isPrimaryTopicOf Chrysanthemum_tea.