Chrysanthemum tea

Chrysanthemum tea is a cherished floral beverage in East Asia, particularly in China. This delightful infusion is made from chrysanthemum flowers, commonly from species such as Chrysanthemum morifolium or Chrysanthemum indicum. To prepare the tea, you simply steep the flowers in hot water, often enhancing the flavor with a touch of sugar or wolfberries. The result is a clear, fragrant drink with a pleasant floral aroma. According to Chinese tradition, once you finish your tea, you can add more hot water to the flowers in the pot, allowing you to enjoy it multiple times.

There are several popular varieties of chrysanthemum tea, including Huangshan-gongju, Hangbaiju, Chuju, and Boju. In Korea, a similar tea called Gukhwacha is made from dried Indian chrysanthemum flowers that are harvested before they fully bloom. Korean variations include honey chrysanthemum tea and medicinal chrysanthemum tea, each prepared in distinct ways.

Chrysanthemum tea can easily be made at home, but it is also widely available in East Asian restaurants and various drink outlets. Additionally, it is sold in canned or packaged forms at Asian grocery stores worldwide. The tradition of drinking chrysanthemum tea dates back to the Song Dynasty in China.