Chrysanthemum tea

Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia.

Chrysanthemum tea
TypeHerbal tea

Other names
  • Gukhwa-cha
  • júhuā-chá
OriginChina (Song Dynasty)

Quick descriptionTea made from dried chrysanthemum

Temperature100 °C (212 °F)
Time2‒3 minutes
Regional names
Chinese name
Chinese菊花茶
Vietnamese name
Vietnamesetrà hoa cúc
Thai name
Thaiน้ำเก๊กฮวย
RTGSnam kekhuai
Korean name
Hangul국화차
Hanja菊花茶
Malay name
Malayteh krisantimum, teh kekwa
Indonesian name
Indonesianteh krisan (Chi Hua Ching)
Tamil name
Tamilsaamandhi

First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song Dynasty. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.

To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

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