Coreopsis

Coreopsis tinctoria

flower · infusion

Small yellow and crimson flowers steeped into a ruby-colored tea with a mild, floral taste.

Origin

North America; Xinjiang tea (Kunlun)

Season (United States)

all year round

Preparation

One teaspoon of dried flowers per cup, five to ten minutes in barely simmering water; the infusion is strained and the flowers discarded.

Did you know?

Brought from America, the plant took hold on the high plateaus of the Kunlun, where the tea comes from.