Chrysanthemum
Herbal infusion
4.4/5 · FindMeTea score
About this tea
Chrysanthemum tea (juhua cha) is a fragrant, caffeine-free herbal infusion made from the dried flower heads of Chrysanthemum morifolium, treasured across China for well over a thousand years. Its liquor is pale gold, with a floral, gently sweet aroma and a clean, cooling finish that feels light on the palate. In Chinese tradition it is classed as a 'cooling' herb, which is why it is the flower poured in summer, after hot pot and alongside dim sum. It is frequently paired with goji berries, whose ruby sweetness rounds out the flower's delicate character. Because chrysanthemum belongs to the daisy family (Asteraceae), those with ragweed or daisy allergies should approach it with care.
How to brew: 90°C, 4.5 min, 2 g per cup.
Caffeine
None
How to brew
Flavor notes
floral, lightly sweet, delicate, fresh
Often associated with
Calm, Gentle relaxation
Best time to enjoy
Afternoon, Evening, After a meal
Tags
Where to find it in United States
Where to find it in United StatesNear Columbus
- North Market SpicesOther Herbal infusion
Columbus · North Market, downtown
Spearmint, Crushed Leaves
from US$ 3.85· 1 oz
In storeOnline59 Spruce Street, Columbus, OH 43215See the shop → - Posh Teatime Co.Other Herbal infusion
Columbus · Franklinton, West Broad Street
Farmer's Market Fruit Blend
from US$ 16.95· 4 oz
In storeOnline1273 W Broad Street, Columbus, OH 43222See the shop → - This tea
Sonya Market
Mesa · Dobson Ranch, S Dobson Road
Baby Chrysanthemum Buds
US$ 10· 3 oz (85 g)
In storeOnline111 S Dobson Rd Suite 105, Mesa, AZ 85202Website: sonyamarket.com
- This tea
99 Ranch Market
San Jose · Hostetter Road, North San Jose
Ten Ren Chrysanthemum Tea (box)
US$ 7.99· 1.1 oz
In storeOnline1688 Hostetter Road, San Jose, CA 95131Website: 99ranch.com
- This tea
The Mill Coffee Roasting & Tea Studio
Sacramento · Midtown (I Street) and East Sacramento cafés; address not published on its site
Chrysanthemum Flower (0.5 oz)
US$ 18· 0.5 oz
In storeOnlineWebsite: themillsacramento.com
Origin & Production
Chrysanthemum for tea is cultivated across central and eastern China, with the most celebrated varieties grown in Zhejiang (Hangbaiju from Hangzhou and Tongxiang) and Anhui (Gongju and Huangshan Gongju). The flowers thrive in temperate hill country with well-drained soils and cool autumn nights that concentrate their fragrance. Harvest takes place in late autumn, when the blooms are fully open but still firm and aromatic. Traditionally the flowers are small to medium yellow or white cultivars selected over generations specifically for brewing rather than for ornamental display.
Production process
Autumn harvest
Flower heads are hand-picked in late autumn when the petals are open and at peak fragrance, typically in the cool of the morning to preserve their volatile aromatics.
Steaming or withering
Depending on the regional style, the flowers are briefly steamed or gently withered. Steaming (common for Hangbaiju) sets their color and softens any bitterness, while withering preserves a lighter floral note.
Slow drying
The blooms are dried slowly in shade or with low ambient heat over several days, sometimes traditionally over charcoal embers, until the petals are crisp and the moisture is fully removed.
Sorting & grading
Dried flowers are sorted by size, intactness, and color. Whole, unbroken blooms with bright petals and tight centers are graded highest, while fragments are used for tea bags and blends.
Packing & storage
Graded flowers are packed in sealed, light-protected containers to guard against humidity and to preserve the delicate floral aroma, which fades if exposed to air and moisture.
- Free
- Sundays
- 2 min
Drink better tea, one Sunday at a time.
A fact for the table·A shop worth the trip·A better cup·Ritual & kit of the week·Tea fun facts
History & Tradition
The chrysanthemum has been woven into Chinese culture for millennia, celebrated by poets and scholars and steeped as an everyday infusion. Its journey from imperial gardens to everyday teacups mirrors the flower's place as a symbol of autumn, longevity, and quiet resilience.
Ancient cultivation
Chrysanthemums were cultivated in China as far back as the Shang and Zhou eras, first valued as a herb and food before becoming an ornamental and ceremonial flower.
Tea and poetry
During the Tang Dynasty (618–907), chrysanthemum infusions and chrysanthemum wine were enjoyed during the Double Ninth Festival, and the flower became a beloved subject of classical poetry and painting.
Cultivar boom
By the Song Dynasty (960–1279), Chinese horticulturists had developed dozens of distinct chrysanthemum cultivars, and the practice of brewing dried flowers as a cooling infusion was well established.
Medicinal records
Ming-era herbal compendia such as the Bencao Gangmu (1578) listed chrysanthemum among the cooling herbs — the classification Chinese tradition still uses to decide which flower goes with which season and which meal.
Regional specialties
Named regional grades such as Hangbaiju from Hangzhou and Gongju from Anhui became sought-after specialties, traded throughout China and exported to overseas Chinese communities.
A global cup
Chrysanthemum tea, often paired with goji berries or rock sugar, became a familiar caffeine-free cup in Cantonese restaurants, tea houses and homes worldwide, prized for its light floral sweetness.
What's in the cup
Naturally caffeine-free
Made entirely from flowers rather than tea leaves, chrysanthemum contains no caffeine — level 0 on our scale — which is why it is the cup that follows dinner in so many Chinese households, at any hour.
'Cooling', in the Chinese sense
Chinese tradition sorts foods and herbs into warming and cooling, and chrysanthemum sits firmly on the cooling side — the reason it is the flower poured in summer, after hot pot and alongside fried dim sum. It is a classification of custom, not a claim about what the cup does to the body.
Brew it gently
The catalog steeps chrysanthemum at 90 °C for 4½ minutes with 2 g of flowers per cup — hot, not boiling. Pushed harder or longer, the petals give up a faint bitterness; brewed gently, the cup stays pale gold, floral and lightly sweet.
The dim sum and hot-pot flower
In Cantonese restaurants chrysanthemum sits on the tea list next to pu-erh, and the two are often poured together as ju pu — the flower lightening the dark tea. On its own it is the cup for fried and rich dishes, chosen because it is light and rinses the palate.
With goji, with rock sugar
The two classic partners: a spoon of goji berries, eaten from the cup once they have plumped, and a lump of rock sugar that dissolves slowly and rounds the faint edge of the petals. Both are sweeteners of the palate, and both are centuries old.
- Free
- Sundays
- 2 min
Drink better tea, one Sunday at a time.
A fact for the table·A shop worth the trip·A better cup·Ritual & kit of the week·Brew better
Grades & Varieties
Hangbaiju (white chrysanthemum)
Small white flowers from the Hangzhou region, typically steamed and dried. Hangbaiju brews a pale, delicate cup with a soft floral sweetness and is the classic choice for everyday cooling infusions.
Best for
- ✓Everyday cooling infusion
- ✓Pairing with goji berries
- ✓Evening cup
Gongju (tribute chrysanthemum)
Golden-yellow flowers historically presented as tribute, grown mainly in Anhui. Gongju yields a slightly sweeter, more aromatic cup with fuller floral body, prized for sipping on its own.
Best for
- ✓Sipping solo
- ✓Aromatic floral cup
- ✓Special occasions
Taiju / Huangju (large flower)
Larger yellow blooms with a bolder, more pronounced floral aroma. Often used in blends or brewed strong, this grade stands up well to goji, rock sugar, or longer steeping.
Best for
- ✓Blends with goji or rock sugar
- ✓Bolder floral flavor
- ✓Iced and cold-brew drinks
Did you know?
Chrysanthemum tea is traditionally paired with goji berries, whose ruby sweetness rounds out the flower's delicate floral character — a classic combination in Chinese tea culture.
Foods with this tea
What to Eat with Chrysanthemum Tea
Chrysanthemum's light, floral sweetness pairs beautifully with delicate dim sum, steamed dumplings, and gentle Cantonese dishes—a cooling counterpoint to warm, savory food.
Chrysanthemum and Goji Steamed Chicken
Tender chicken steamed over a fragrant chrysanthemum and goji broth with ginger and scallion—a light, cooling, home-style Chinese dish.
Chrysanthemum and Goji Jelly
A delicate, jewel-like jelly set from fragrant chrysanthemum tea and sweetened with rock sugar, studded with ruby goji berries—a cooling, caffeine-free Chinese-style dessert.
- Free
- Sundays
- 2 min
Drink better tea, one Sunday at a time.
A fact for the table·A shop worth the trip·A better cup·Ritual & kit of the week·Tea recipes & drinks
Drinks with this tea
Chrysanthemum and Goji Wellness Infusion
The classic Chinese pairing—fragrant chrysanthemum flowers steeped with sweet goji berries and a touch of rock sugar for a floral, honey-sweet cup with no caffeine.
Iced Chrysanthemum Goji Cooler with Honey and Lime
Cold-brewed chrysanthemum and goji over ice, brightened with honey and a squeeze of lime—a floral, refreshing, caffeine-free summer drink.
Chrysanthemum Gin Blossom (with Mocktail Variant)
A floral, elegant cocktail of chrysanthemum-infused gin with honey and lemon—plus an easy alcohol-free mocktail version for everyone at the table.