Chrysanthemum Tea Recipe (Traditional Chinese Floral Tea)
A simple Chinese chrysanthemum tea recipe made from dried chrysanthemum flowers, gently steeped for a light, floral, caffeine-free herbal tea.
Equipment
- Kettle or pot for heating water
- Heatproof teapot, glass jug, or gaiwan
- Fine mesh tea infuser, tea bag, or strainer
- Teacups or heatproof glasses
- Kitchen scale or measuring spoons (optional but helpful)
Ingredients
- 5 g dried chrysanthemum flowers about 1–2 tablespoons, preferably unopened buds
- 3 cups 720 ml hot water, about 90°C / 195°F
- Rock sugar or honey to taste (optional)
- Optional Add-Ins for variations, if you want to mention them in the recipe card
- 1 –2 teaspoons dried goji berries for chrysanthemum goji tea
- 1 –2 teaspoons dried osmanthus flowers for chrysanthemum osmanthus tea
- 1 –2 teaspoons dried rose petals for rose and chrysanthemum tea
Instructions
Prepare the teapot and flowers
- Rinse your teapot or heatproof jug with a little hot water, then discard the water. Place the dried chrysanthemum flowers into a tea infuser, reusable tea bag, or directly into the teapot. Using chrysanthemum buds rather than fully opened flowers will give a stronger, more aromatic infusion.
Heat the water
- Heat the water to about 90°C / 195°F. If you do not have a thermometer, bring the water just to a boil, then let it sit for 1–2 minutes before pouring. Using water that is slightly below boiling helps preserve the delicate floral notes and prevents bitterness.
Steep the chrysanthemum tea
- Pour the hot water over the dried chrysanthemum flowers in the teapot or infuser, ensuring all the flowers are fully submerged. Cover and let the tea steep for 3–5 minutes. A shorter steep (around 3 minutes) gives a lighter, more delicate tea, while a longer steep (up to 5 minutes) produces a deeper color and stronger flavor.
Taste and sweeten if desired
- After steeping, taste the tea. If you prefer a little sweetness, stir in rock sugar or honey to taste. Rock sugar dissolves cleanly and keeps the tea flavor light; honey adds extra body and warmth. Strain out the flowers if they are loose in the teapot, then pour the tea into cups.
Re-steep the flowers
- You can re-steep the same chrysanthemum flowers 2–3 more times. Add fresh hot water, increasing the steeping time slightly with each infusion. The flavor will become lighter and softer but remains pleasantly floral, making this a very economical and sustainable tea to enjoy throughout the day.
Notes
- Choose quality flowers: Use whole, pale yellow dried chrysanthemum buds for the most aromatic and flavorful chrysanthemum tea recipe. Avoid dusty or broken flowers.
- Control bitterness: Heat water just below boiling and steep only 3–5 minutes. Too hot or too long will make the tea taste harsh.
- Re-steep for value: You can re-steep the same chrysanthemum flowers 2–3 times. Slightly increase the steeping time with each infusion.
- Easy variations: Add a few goji berries for natural sweetness, or a pinch of dried osmanthus or rose petals for a more complex floral aroma.
- Iced chrysanthemum tea: Brew as usual, cool completely, then chill and serve over ice with a little rock sugar or honey if desired.
- Informational only: This recipe is for culinary and informational purposes and is not intended as medical advice or treatment.