Herbal & Flower TeasGuide
Chrysanthemum Tea: Varieties, Taste and How to Brew It
Chrysanthemum tea (ju hua cha) is an infusion of dried chrysanthemum flowers, most often Chrysanthemum morifolium. It isn't made from the tea plant and is naturally caffeine-free. It tastes floral, softly sweet and gently herbal, with a honeyed finish. Brew 4–6 small flowers (or one large flower) per 300 ml at 90–95 °C for 3–5 minutes, and top up with hot water two or three times. In Chinese restaurants you'll also meet it blended with shou pu-erh, which does contain caffeine.
I'll be honest: I used to think of chrysanthemum tea as the pale, sugary drink that comes in cartons in Asian grocery stores. Then, at a Chinese friend's family home, her grandmother dropped five little white flowers into a glass after lunch, poured hot water over them and handed it to me without a word. No sugar. It smelled of honey and hay and something like a summer meadow, and the flowers slowly opened in the glass. It's been my after-lunch cup ever since.
What chrysanthemum tea is#
The flowers are picked in autumn, when they're fully open, then dried, sometimes after a brief steaming. In China, chrysanthemum is an autumn flower with a long cultural history: it's one of the "four gentlemen" of Chinese painting (with plum, orchid and bamboo), and it's traditionally enjoyed during the Double Ninth Festival. In traditional Chinese thinking the tea is also considered a "cooling" summer drink, much like green tea. That's a cultural idea, not a medical one.
The main varieties#
| Variety | Chinese | Where from | What it looks like | Taste |
|---|---|---|---|---|
| Hang Bai Ju | 杭白菊 | Tongxiang, near Hangzhou (Zhejiang) | Small white flowers with a yellow centre | Sweet, gentle, the everyday classic |
| Huangshan Gong Ju | 贡菊 | Huangshan area (Anhui) | Small, white, very neat | Clean, fragrant, delicate; once a tribute flower |
| Chu Ju | 滁菊 | Chuzhou (Anhui) | Small white | Fragrant, slightly herbal |
| Bo Ju | 亳菊 | Bozhou (Anhui) | White, looser | More herbal |
| Large golden chrysanthemum | 金丝皇菊 jin si huang ju | Various | One big golden flower per cup | Mild, very decorative |
| Wild chrysanthemum buds | 野菊花 | Various | Tiny yellow buds | Stronger and more bitter |
What chrysanthemum tea tastes like#
Pale gold in the cup. The aroma is floral with honey and hay; the taste is soft, slightly sweet and gently herbal. Brewed stronger or for longer, a light bitterness appears. Hang Bai Ju is the sweetest and easiest; wild buds are the most bitter. Unlike many flower teas, good chrysanthemum has enough body to drink on its own without sugar.
How to brew chrysanthemum tea#
| Method | Amount | Water | Time |
|---|---|---|---|
| Glass or mug | 4–6 small flowers per 300 ml | 90–95 °C | 3–5 min, then top up |
| Large golden flower | 1 flower per cup | 90–95 °C | 3–5 min |
| Teapot for sharing | About 2 g (8–10 small flowers) per 500 ml | 90–95 °C | 5 min |
| Cold brew | 10–12 small flowers per litre | Cold | 8–12 h in the fridge |
Tips:
- A glass is best: watching the flowers open is half the fun.
- Re-steep two or three times; it gets lighter and sweeter.
- Rock sugar is traditional, especially in restaurants, but try it plain first.
- Goji berries are a common addition for colour and sweetness.
Chrysanthemum and pu-erh (ju pu)#
In Cantonese dim sum restaurants you'll often be offered guk pou (ju pu in Mandarin): shou pu-erh brewed with a few chrysanthemum flowers. The flowers lift and brighten the earthy tea. It's one of my favourite ways to introduce shou to someone new. This blend contains caffeine from the pu-erh. More on pu-erh in my pu-erh guide.
My ratio: 5 g shou and 3–4 small chrysanthemum flowers in a 150 ml gaiwan, boiling water, a quick rinse, short steeps.
My side-by-side#
Three glasses, 300 ml each, 90 °C, 4 minutes.
| Hang Bai Ju (5 flowers) | Huangshan Gong Ju (5 flowers) | Wild buds (1 tsp) | |
|---|---|---|---|
| Colour | Pale gold | Very pale gold | Deeper yellow |
| Aroma | Honey, hay | Clean, floral, a little citrus | Herbal, sharp |
| Taste | Soft, sweet | Delicate, elegant | Noticeably bitter |
The Hang Bai Ju is my everyday cup; the Gong Ju is the one I'd serve guests.
Who should be careful#
- Allergies: chrysanthemum belongs to the daisy family, like ragweed and chamomile. If you're allergic to those, be careful.
- Medication: chrysanthemum may interact with some medicines. If you take regular medication, check with your doctor before drinking it daily.
How to choose good chrysanthemum#
- Whole, intact flowers with bright colour, not brown or crumbled.
- A sweet, clean aroma when you open the bag.
- No sulphur or chemical smell. Some low-grade flowers are treated to keep them white; a sharp smell is a warning sign.
- Buy recent harvests. Flowers lose aroma within about a year.
Myths#
"Chrysanthemum tea contains caffeine." Pure chrysanthemum doesn't. Blends with pu-erh or green tea do.
"It needs sugar." Good flowers are naturally sweet.
"All chrysanthemums are the same." Hang Bai Ju and wild buds taste very different.
My honest take#
Forget the boxed sugary version. Buy a small bag of Hang Bai Ju, drop five flowers into a glass after lunch, and top it up through the afternoon. It's the gentlest habit in my tea life.
The bottom line#
Chrysanthemum tea is a caffeine-free infusion of dried chrysanthemum flowers, floral and honeyed. Hang Bai Ju and Huangshan Gong Ju are the classics. Brew 4–6 flowers per 300 ml at 90–95 °C, re-steep, and try it with shou pu-erh. More in my Chinese herbal tea guide.
Read next: Rose Bud Tea (Mei Gui Hua Cha) and Osmanthus Tea (Gui Hua).
Questions people ask
Does chrysanthemum tea have caffeine?
No, unless it's blended with real tea like pu-erh.
What does chrysanthemum tea taste like?
Floral, softly sweet and gently herbal, with notes of honey and hay.
How many flowers per cup?
4–6 small flowers per 300 ml, or one large flower.
Can you re-steep chrysanthemum tea?
Yes, two or three times.
What is chrysanthemum pu-erh?
Shou pu-erh brewed with chrysanthemum flowers, popular in Cantonese restaurants. It contains caffeine.