Basic Introduction to Chuju
Chuju is mainly produced in Chuzhou and is the type of chrysanthemum with the most tightly packed petals. Chuju is renowned for its “golden heart, jade petals, emerald calyx, and heavenly fragrance.” Due to its long-standing cultivation history and superior quality, it has gained national fame and is hailed as the top among China's four famous chrysanthemums. During the Qing Dynasty's Guangxu period, it was designated as a tribute item, hence it is also known as “Chuzhou Tribute Chrysanthemum” (Chúcóngjú).
Nutritional Value
Modern pharmacological analysis indicates that Chuju contains flavonoids, volatile oils, amino acids, and trace elements. Its volatile oils, such as eucalyptol, borneol, and eucalyptadiene, are significantly higher than those found in other chrysanthemums, and the total flavonoid content is 32–61% higher. It contains eight essential amino acids and ten trace elements. The selenium content in Chuju is 8–40 times higher than in other chrysanthemums. Since zinc and selenium are absorbed by the body, they can promote cell division, delay muscle aging, and thus have longevity and beauty benefits. Due to Chuju's quality and reputation, there is a convention among Chinese medical practitioners that Chuju can replace other chrysanthemums, but not vice versa.
Product Characteristics
Authentic Chuju plants grow to a height of 80–90 cm, with a main stem diameter of 0.5–0.9 cm, appearing purplish-green. They require 2–3 branchings during their growth cycle; the first branching is about 20–30 cm in length. The capitulum (flower head) is present. The entire growth period lasts approximately 10 months, with sprouting occurring in mid-February and harvesting in late October. Each plant produces about 110–220 flowers, with around 80–150 being effective flowers. The flower disk diameter is 4–5 cm, with a flower core diameter of 1.0–1.5 cm, golden yellow in color. There are 135–138 petals, which are white as jade, each petal measuring 1.5–1.7 cm in length and 0.2–0.4 cm in width. A hundred fresh flowers weigh approximately 80–110 grams.
Mr. Ye Jiquan, a former academician of the Chinese Academy of Sciences, evaluated chrysanthemums in his book “Modern Practical Traditional Chinese Medicine,” stating, “Those produced in Chuzhou, Anhui, have the most refreshing taste, not bitter nor sweet, and are considered the best among white chrysanthemums, followed by those from Hangzhou, Zhejiang.”
History and Folklore
The Legend of Chuju
I. In the demon-infested Bald Demon Ridge (today's Langya Mountain), Bi Xia Yuan Jun, daughter of the Mount Tai deity, saved humanity by slaying demons and sprinkling sweet dew, restoring the mountains and rivers to their lush greenery. Unintentionally, she scattered her white jade hair beads, which later transformed into the “golden core, jade petals” Chuju.
II. Ouyang Xiu (1007-1073), courtesy name Yongshu, pen name Drunken Weng, and also known as Liu Yi Jushi, was a brilliant writer and historian from Yongfeng Shaxi, Northern Song Dynasty. Once, during a family gathering, he drank to intoxication and did not wake up for a long time. His family steeped strong Chuju tea, and after drinking it, he gradually regained consciousness, feeling refreshed and inspired. He then wrote the timeless masterpiece “Inscription of the Drunken Weng Pavilion,” with the famous line “The Drunken Weng's intentions were not in the wine, but in the mountains and waters,” becoming a classic phrase passed down through the ages.
Preparation Method for Chuju
Chuju Ginger Honey
Ingredients
200g ginger, 400g honey, 20g Chuju
Method:
1. Clean old ginger, peel and slice it, then place it in a cooking pot with Chuju and enough cold water (to cover all ingredients). Bring to a boil over high heat, then simmer for 20 minutes on low heat.
2. Add honey to the pot and stir until well combined. Boil again, skim off any foam, then let it cool before bottling.
3. To serve, take two tablespoons of Chuju ginger honey and mix it with 300 ml of warm water.