Chrysanthemum tea (菊花茶, júhuā chá) is a traditional Chinese herbal infusion brewed from dried chrysanthemum flowers, producing a pale golden-yellow liquor with a lightly sweet, subtly floral flavour and no caffeine. It is one of the most widely consumed herbal teas in China, Hong Kong, and Southeast Asian Chinese communities, served both hot and iced, often alongside dim sum.
In-Depth Explanation
Species and varieties:
The dominant species in tea production is Chrysanthemum morifolium, cultivated specifically for food and medicinal use rather than ornamental display. Key varieties differ notably in flavour, aroma, and appearance:
| Variety | Region | Profile |
|---|---|---|
| Huangshan Gong Ju (貢菊, “Tribute chrysanthemum”) | Anhui Province | Finest grade; pale, fragrant, mildly sweet; historically sent to imperial court |
| Hangzhou Bai Ju (杭白菊) | Zhejiang Province; Tongxiang | White petals, high aroma; most commercially significant Chinese variety |
| Bo Ju (亳菊) | Anhui Province; Bozhou | Strong medicinal character; widely used in Traditional Chinese Medicine formulations |
| Tai Ju (胎菊) | Zhejiang; Tongxiang | Unopened “embryo” buds, prized for purity of flavour; higher price |
Traditional Chinese Medicine context:
Chrysanthemum occupies a significant place in Traditional Chinese Medicine (TCM) as a cool, bitter herb believed to:
- Clear heat and reduce internal “fire” (used for red eyes, headaches attributed to liver heat)
- Support liver function and vision (acknowledged in both popular use and some clinical studies)
- Detoxify and calm the spirit
These properties have sustained chrysanthemum tea’s popularity across Chinese communities globally, particularly as a counterbalance to warming or stimulating foods.
Blending:
Chrysanthemum is frequently blended with:
- Puerh tea — the classic chrysanthemum-puerh (菊普) pairing is extremely popular in Guangdong and Hong Kong dim sum culture
- Goji berries — a common wellness combination
- Rock sugar (bing tang) — standard sweetener; preferred over refined sugar in traditional preparation
- Green tea or white tea bases for commercial product lines
How it’s served:
In dim sum settings, chrysanthemum tea is typically served in large teapots and drunk freely throughout a meal. Bottled and canned versions (sweetened) are ubiquitous across Asia. Home preparation typically involves 6–8 dried flowers per cup of near-boiling water, with rock sugar.
History
Chrysanthemum cultivation in China dates over 3,000 years, initially for ornamental and ritual purposes. Medicinal use and tea preparation are documented in pre-Tang dynasty herbalist texts. The chrysanthemum became deeply embedded in Chinese literati culture as a symbol of autumn, resilience, and refinement — the subject of poetry by Tao Yuanming and others. By the Song dynasty, chrysanthemum teas were sold commercially and considered medicinal staples.
The dim sum chrysanthemum tea tradition spread with Cantonese emigration to Hong Kong, Southeast Asia, and overseas Chinatown communities in the 19th–20th centuries, making it one of the most globally recognizable Chinese herbal drinks.
Common Misconceptions
“Chrysanthemum tea tastes medicinal.” High-quality varieties (especially Hangzhou Bai Ju or Gong Ju) have a mild, pleasant, subtly sweet floral character. The medicinal flavour profile is more characteristic of pharmaceutical-grade Bo Ju used in TCM formulations, not the table tea varieties.
“All chrysanthemum tea is the same.” Grade differences are substantial. Sun-dried vs. shade-dried, bud-picked vs. fully open flower, and varietal differences produce significantly different cups.
Taste Profile & How to Identify
Aroma: Fresh floral, slightly hay-like, subtly sweet.
Flavour: Lightly sweet, faintly bitter, clean finish; honey-like in high grades.
Colour: Pale golden to bright yellow.
Mouthfeel: Very light body, thin.
Brewing Guide
| Parameter | Value |
|---|---|
| Flowers | 6–10 dried flowers per 300ml |
| Water temperature | 90–95°C |
| Steep time | 3–5 minutes |
| Infusions | 2–3 |
Rock sugar is the traditional sweetener. The brew can be refrigerated and served iced without sweetener for a refreshing cold drink.
Last updated: 2026-04
Related Terms
See Also
Research
- Dai, Y., et al. (2022). Chrysanthemum morifolium Ramat. (Juhua): A systematic review of its ethnopharmacology, phytochemistry, pharmacological activities, and clinical applications. Journal of Ethnopharmacology, 286, 114953.
[Comprehensive review of chrysanthemum’s bioactive compounds and documented pharmacological effects, providing the scientific basis for its use in tea-based wellness products.]
- Lin, L.Z., et al. (2009). Chemical classification of Chrysanthemum morifolium cultivars. Journal of Agricultural and Food Chemistry, 57(15), 6682–6691.
[Identifies flavonoid and caffeoylquinic acid differences across cultivars relevant to tea quality variation.]