Chrysanthemum tea
In its own language: 菊花茶
A floral infusion made from dried chrysanthemum flowers
Chrysanthemum tea is a drink made by steeping dried chrysanthemum flowers in hot water. It is most closely linked with China, where it has been enjoyed since the Song dynasty, and is also found in Korea and other parts of East and Southeast Asia. The tea is usually sweetened and is known for its gentle floral aroma.
- Made by steeping dried chrysanthemum flowers in hot water
- Popular in China since the Song dynasty
- Often sweetened with rock sugar or cane sugar
- Flowers can be reused for multiple infusions
- Varieties come from regions like Tongxiang and Bozhou
What is Chrysanthemum tea?
Chrysanthemum tea is made by soaking dried flowers from the chrysanthemum plant in hot water. The flowers used can be white or yellow, and the drink is often sweetened with rock sugar or cane sugar. The tea has a delicate scent of flowers and a gentle taste. It is clear and can appear anywhere from light to strong yellow, depending on the type of flower and how long it is steeped.
Where does Chrysanthemum tea come from?
Chrysanthemums have been grown in China since at least 1500 BCE, originally valued as a medicinal herb. The custom of making tea from these flowers became widespread during the Song dynasty. Over time, chrysanthemum tea spread to other parts of East and Southeast Asia, where it remains a popular drink.
How is Chrysanthemum tea made?
To prepare chrysanthemum tea, dried flowers are placed in a teapot, cup, or glass, and hot water is poured over them. Sometimes sugar is added to the water for sweetness. In Korea, the flowers may be blanched, dried, or even preserved in honey before being used. In some traditions, the same flowers are steeped several times, with each infusion producing a milder flavor.
How and when is Chrysanthemum tea eaten?
Chrysanthemum tea is usually enjoyed as a calming drink, either on its own or with meals. It can be found in homes, restaurants, and is also sold in stores as whole flowers, teabags, or canned drinks. In Chinese custom, it is common to refill the pot with hot water and reuse the flowers for several rounds of tea.
Kinds of Chrysanthemum tea
Different regions in China use various types of chrysanthemum flowers, such as those from Tongxiang or Bozhou. In Korea, there are several styles: plain dried flowers, flowers preserved in honey, and flowers processed with herbal decoctions. Each method gives the tea a slightly different taste and aroma.
What Chrysanthemum tea means
Chrysanthemum tea is part of daily life in China and Korea, valued both for its flavor and its place in traditional medicine. It is commonly served in Asian restaurants and is widely available in Asian markets. The tea is sometimes associated with health and wellness, but is mostly enjoyed as a gentle, everyday drink.
Questions people ask about Chrysanthemum tea
What is chrysanthemum tea made from?
Chrysanthemum tea is made by infusing dried chrysanthemum flowers, usually from the species Chrysanthemum morifolium or C. indicum, in hot water. It is often sweetened with rock sugar or cane sugar.
Where does chrysanthemum tea come from?
Chrysanthemum tea originated in China, where it became popular during the Song dynasty. It is also enjoyed in Korea and other parts of East and Southeast Asia.
How is chrysanthemum tea prepared?
To make chrysanthemum tea, dried flowers are steeped in hot water, sometimes with added sugar. In Korea, the flowers may be blanched, dried, or preserved in honey before use.
What does chrysanthemum tea taste and smell like?
The tea has a mild, floral aroma and a gentle taste. The flavor can vary depending on the type of chrysanthemum and how it is prepared.
Are there different types of chrysanthemum tea?
Yes, different regions use various types of chrysanthemum flowers. In Korea, there are versions with honey or herbal decoctions. Chinese varieties are named after places like Tongxiang and Bozhou.
Good reading and sources
- Chrysanthemum tea on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Chrysanthemum tea", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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