As far as I could observe, chrysanthemum is one of the most common tisanes in China. In Guangdong, if you go for a dim sum experience, you will be offered a selection of teas. Amongst pu-erhs and green teas, you will also see chrysanthemum.
I think taste-wise it compares with camomile although it is perhaps less sweet and aromatic. I do not think people drink it for its taste, though, like many tisanes. Chrysanthemum is also mentioned in the International Standard Library of Chinese Medicine (Chinese Materia Medica). It is called Jú Huā 菊花 (end flower) in Chinese, and it is because the flowers are in bloom in September. It is mainly produced in Anhui (Henan)but also some other places. The blossoms are picked in autumn and dried under the shade. Sometimes, they are smoked or steamed and then dried under the sun. I do not know why it matters so much how it is processed. Probably, its taste must vary according to how it is handled like it is the case for actual tea. Apparently, when the flowers have the complete shape, the fragrance is the best.
According to Chinese Materia Medica, chrysanthemum also has some medicinal properties such as clearing toxic heat to cure sores, decreasing blood pressures and relieving fever amongst others.
Gongfu cha method did not yield in any exciting taste, so I suggest either boiling the infusion or brewing it long enough.
Harvest time: 2019
Leave colour: Flower with yellow petals
Liquor colour: Pale yellow
Tea aroma: Slightly floral
Tea taste: Slightly floral
Steeping/brewing: You can use around 90°C water and brew about 2 g for up to 2 minutes. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Fresher the better