Chrysanthemum Tea
Chrysanthemum tea is an infusion made from the dried flowers of Chrysanthemum morifolium or Chrysanthemum indicum, small yellow or white blooms that turn a light golden color and taste faintly sweet, floral, and slightly grassy when steeped. It's not made from tea leaves at all, technically it's a tisane, and it's a staple in Chinese herbal medicine and everyday drinking, often served after rich or fried meals because it's believed to have a cooling effect on the body.
Varieties
Gong Ju (small white/pale yellow buds) is milder and sweeter, prized for drinking on its own, while Hang Ju (larger yellow flowers) has a stronger, slightly more bitter flavor and is often used more in herbal medicine blends.
Buying tips
Look for whole, intact dried flowers rather than broken petals or dust at the bottom of the bag; whole flowers indicate fresher stock and brew a cleaner-tasting cup. Hangzhou (Hang Ju) and Chuzhou (Gong Ju) varieties are considered higher grade and are usually labeled as such.
Substitutes
Chamomile tea — 1:1
Different flower, but a similar pale color, mild sweetness, and soothing quality. The closest easy swap for the general drinking experience.
Honeysuckle flower tea (jin yin hua) — 1:1
Common in the same Chinese herbal tradition; slightly more medicinal and less sweet, often blended with chrysanthemum rather than replacing it entirely.
Jasmine green tea — 1:1
Not a flavor match, but a reasonable stand-in when the goal is a light floral hot drink rather than the specific chrysanthemum taste.
Goji berry and rock sugar water — to taste
Used in some households as a filler when chrysanthemum flowers run out, mimicking the mild sweetness without any floral note.
Storage
Store dried chrysanthemum flowers in an airtight jar away from light and humidity; they keep their color and aroma for up to a year. Brewed tea should be refrigerated in a sealed container and used within 2 to 3 days, as it loses its fragrance quickly once steeped.
How to use
Steep 4 to 6 dried flowers (or about a tablespoon) in hot water just off the boil for 3 to 5 minutes; longer steeping brings out bitterness. Often sweetened with rock sugar or honey, blended with goji berries or pu-erh tea, or served iced in summer. Beyond drinking, the brewed tea can be used as a light poaching liquid for pears or as a base for jellies and granitas.
What it pairs with
Pairs well with rock sugar, goji berries, dried longan, and pu-erh or oolong tea in blended pots. Traditionally served alongside fried, greasy, or spicy Chinese dishes like hot pot or dim sum.
Nutrition
Chrysanthemum tea is essentially calorie-free on its own and contains small amounts of flavonoids and vitamin C leached from the flowers, though the amounts are modest compared to eating the whole plant fresh.
FAQ
Does chrysanthemum tea contain caffeine?
No, since it's made purely from dried flowers and no tea leaves, chrysanthemum tea is naturally caffeine-free.
Can you eat the flowers after steeping?
Yes, though most people don't; the petals are edible and softened, sometimes used as a garnish on the cup or in poached fruit.
Why does my chrysanthemum tea taste bitter?
Over-steeping or using water that's too hot (a full rolling boil rather than just off the boil) pulls out tannins and makes the tea bitter; keep steeping time under 5 minutes.
Is chrysanthemum tea the same as chamomile tea?
No, they come from different plants entirely. Chamomile is a daisy-family flower with an apple-like sweetness, while chrysanthemum tea has a more vegetal, honeyed floral flavor.
Have chrysanthemum tea on hand? Find recipes with our Recipe Generator →