Chrysanthemum Flower: The 1,000-Year-Old Tea That Most Americans Have Never Tried
The chrysanthemum flower is the most consumed flower in Chinese domestic medicine and one of the oldest edible blooms in continuous culinary use anywhere in the world. Dried chrysanthemum flowers steep into a caffeine-free herbal tea with a light, floral, faintly honeyed taste and a mildly bitter finish. In traditional Chinese medicine (TCM), chrysanthemum tea is used to support eye health, reduce inflammation, cool the body during fever, and calm the nervous system. The tea has been brewed in China for over 1,000 years and remains a staple in dim sum restaurants, Asian grocery stores and herbal apothecaries today.
If you have bought or been handed a bag of dried chrysanthemum flowers and are wondering what to do with them, the short answer is: steep them. The longer answer involves soup, cocktails, wine, honey infusions, eye compresses, skincare, and a cultural tradition that connects this flower to longevity, clear vision and the autumn harvest.
What Is the Chrysanthemum Flower?
Chrysanthemum (Chrysanthemum morifolium or Chrysanthemum indicum) is a flowering plant in the Asteraceae (sunflower/daisy) family. The name comes from the Greek chrysos (gold) and anthemon (flower). Over 3,000 types of chrysanthemum have been bred across centuries of cultivation, but only specific varieties are used for tea and cooking.
Dried chrysanthemum flowers for tea come primarily in two forms:
White chrysanthemum (bai ju hua): the gentler, sweeter variety. The most famous white chrysanthemum comes from Hangzhou, China (hang bai ju). This is the one to choose for daily drinking, eye health, and mild flavor. The taste is honeyed with less bitterness.
Yellow chrysanthemum: bolder, more bitter, with a sharper floral note. Yellow chrysanthemum is used more in cooking applications and in TCM formulas targeting fever, headache and toxin clearance.
In Mandarin, chrysanthemum tea is ju hua cha (菊花茶). In Thai, the flower is called gek huay. In Japanese cuisine, the edible chrysanthemum is known as shungiku (though that term more commonly refers to the greens). The flower has deep cultural roots across East Asia.
How to Use Dried Chrysanthemum Flowers for Tea
Chrysanthemum tea is the primary use for dried flowers. The preparation is simple but the details matter.
Basic chrysanthemum tea:
6–10 dried chrysanthemum buds (about 3–5 grams) per cup
Water heated to just below boiling (190–200°F). Boiling water scalds the petals and turns the tea harshly bitter.
Steep 5–10 minutes, covered
Drink hot or cold
In Asian tradition, hot water is added back to the same flowers multiple times — each re-steep produces a slightly milder cup. This process is often repeated three to four times before the flowers are spent. Rinse dried flowers gently before steeping to remove any impurities.
Popular Chrysanthemum Tea Variations
Chrysanthemum and goji berry tea. The goji berries add sweetness and are traditionally associated with kidney and eye support. Add 5–8 goji berries per cup alongside the chrysanthemum buds.
Honey chrysanthemum tea. Steep the flowers, let cool slightly, then stir in raw honey. Adding honey to boiling liquid destroys some of its enzymes, so let the tea drop to around 140°F first. In some Asian preparations, chrysanthemum flowers are preserved in honey for 3–4 weeks before steeping, producing a richer, sweeter infusion.
Chrysanthemum pu-erh tea. A popular blend in Cantonese dim sum culture. The earthy, fermented character of pu-erh tea paired with the light floral sweetness of chrysanthemum makes a balanced cup served throughout the meal.
Iced chrysanthemum tea. Brew a strong pot, let cool to room temperature, pour over ice. Common as a bottled commercial drink across Southeast Asia and available in most Asian grocery stores in the US.
Dried Chrysanthemum Flowers in Cooking
The culinary history of chrysanthemum goes back at least to the Song Dynasty (960–1279 AD). Ancient Chinese cookbook 'Shan Jia Qing Gong' by Lin Hong includes 15 flower-based recipes, among them a chrysanthemum salad where whole flower heads are blanched and tossed with potatoes, artichokes, capers and shrimp.
In soups and stews. Chinese cooks add whole dried chrysanthemum flowers to soups at the end of cooking so the heads keep their shape. The flowers contribute a mild peppery note. They behave like a bay leaf: flavor infusion without being the centerpiece.
In salads. Dried chrysanthemum petals, rehydrated or used as-is, add floral bitterness and color to grain bowls, mixed green salads, and cold noodle dishes. Chrysanthemum flowers have a "slightly grassy, herbal, floral flavor" widely used in Japanese cuisine.
In fritters. Whole chrysanthemum flowers dipped in a light batter and fried produce crispy, delicate fritters.
Chrysanthemum wine. One of the oldest Chinese alcoholic beverages, dating to at least the Eastern Han period (25–220 AD). Chrysanthemum wine is traditionally drunk during the Double Ninth Festival (Chongyang Festival) on the ninth day of the ninth lunar month, a holiday associated with longevity, hill-climbing, and chrysanthemum appreciation. The cultural connection between this flower and long life runs deep in Chinese art, poetry and food.
In Western cuisine. The New York Botanical Garden's edible flower reference describes chrysanthemum as having a "mild taste" and recommends removing the bitter white base and using petals only.
Health Benefits of Dried Chrysanthemum Flowers
Chrysanthemum is one of the four noble plants in Chinese culture (alongside orchid, bamboo and plum blossom). Its health reputation is old and culturally ingrained. Modern research is catching up, though much of it remains in lab and animal studies.
In traditional Chinese medicine, chrysanthemum flower (ju hua) is classified as cooling. Its formal TCM actions, as listed by practitioners: clears wind-heat, clears Liver heat, calms rising Liver yang, benefits the eyes, and clears toxins. The Liver-eye connection is central to TCM and chrysanthemum tea is the go-to remedy for tired, dry, red or strained eyes. Cooled used flowers or a cloth soaked in chrysanthemum tea are a traditional compress for eye fatigue. Much like chamomile in western folk herbalism.
Other Uses for Dried Chrysanthemum Flowers
Bath soak. Dried chrysanthemum flowers steeped in bathwater create a mildly aromatic, skin-soothing soak. The anti-inflammatory properties of the flavonoids may benefit irritated skin.
Potpourri and sachets. Dried chrysanthemum retains its shape and mild fragrance long enough to work in decorative potpourri blends, drawer sachets and closet fresheners.
Edible cake and pastry decoration. Whole dried buds or individual petals placed on baked goods add natural color without synthetic dyes. Chrysanthemum works in the same decorative role as dried roses, calendula or cornflower.
Infused honey. Layer dried chrysanthemum flowers in raw honey and let steep for 2–4 weeks. The honey absorbs the floral character. Use in tea, on toast, in yogurt bowls, or drizzled over soft cheese.
Frequently Asked Questions
What does chrysanthemum tea taste like?
Light, floral, faintly honeyed with a gentle bitterness at the finish. White chrysanthemum varieties are sweeter and milder. Yellow varieties are more assertive and slightly more bitter. The tea is often described as refreshing rather than robust, closer to chamomile than to black tea. It is naturally caffeine-free.
How many dried chrysanthemum flowers per cup of tea?
Six to ten dried buds (approximately 3–5 grams) per cup. Steep in water just below boiling (190–200°F) for 5–10 minutes. In Chinese tradition, the same flowers are re-steeped three to four times, producing a progressively milder cup each round.
Is chrysanthemum tea caffeine-free?
Yes. Chrysanthemum tea is a flower infusion, not a true tea from the Camellia sinensis plant. It contains zero caffeine and can be consumed in the evening and by children (in standard tea quantities).
What is the difference between white and yellow chrysanthemum?
White chrysanthemum (bai ju hua) is sweeter, milder, and traditionally associated with eye health and daily drinking. Yellow chrysanthemum is bolder, more bitter, and used more for medicinal formulas targeting fever, headache and toxin clearance. Both are edible and used in tea.
Can you cook with dried chrysanthemum flowers?
Yes. Dried chrysanthemum flowers can be added to soups (at the end of cooking to retain shape), salads (rehydrated or as-is), fritters (whole flowers battered and fried), and infused into vinegar, honey or wine. The culinary tradition dates back to at least the Song Dynasty (960–1279 AD) in Chinese cooking.
Who should avoid chrysanthemum tea?
People allergic to plants in the daisy family (ragweed, sunflowers, marigolds) should avoid chrysanthemum. People taking immunosuppressive drugs or statins should consult their doctor, as chrysanthemum can interfere with drug metabolism. Pregnant and nursing women should consult a doctor before drinking chrysanthemum tea in medicinal quantities.
Sources:
Attilio D'Alberto, Chinese medicine practitioner. Chrysanthemum Tea: white vs yellow varieties, TCM actions, traditional preparation.
CUNY Pressbooks. Chrysanthemum Tea: A Soothing Herbal Tradition: preparation, variations, sourcing.
WebMD. Health Benefits of Chrysanthemum Tea: eye health, blood pressure, liver support, alcohol metabolism, potassium content.
Healthline. How Chrysanthemum Tea Benefits Health: TCM history, drug interactions (statins), essential oil antimicrobial effects.
Memorial Sloan Kettering Cancer Center (MSKCC). Chrysanthemum: CYP3A4 inhibition, immunosuppressive drug interaction case.
Liang Y, Liu T, Wang D, Liu Q (2025). Exploring the antimicrobial, anti-inflammatory, antioxidant, and immunomodulatory properties of Chrysanthemum morifolium and Chrysanthemum indicum. Frontiers in Pharmacology.
Livestrong. Chrysanthemum Tea Benefits: cardiovascular research, eye health, cold treatment, antibiotic properties.
Lovefood. Cooking with Edible Flowers: Song Dynasty recipes, chrysanthemum salad, imperial Chinese wine.
Horticulture.co.uk. Edible Flowers: chrysanthemum flavor intensity by harvest stage, petal-only use recommendation.
New York Botanical Garden. Edible Flowers: mild taste, remove bitter white base.
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