chrysanthemum tea
Chrysanthemum tea contains antioxidants including flavonoids and polyphenols, and is naturally caffeine-free, making it suitable for evening consumption. Traditional use attributes cooling and anti-inflammatory properties, though human clinical evidence remains limited.
About
Chrysanthemum tea is an infusion made from the dried flower buds of Chrysanthemum morifolium, a flowering plant native to East Asia. The beverage is particularly prominent in Chinese and Vietnamese culinary traditions, where it has been consumed for over a thousand years. The dried flowers are steeped in hot water to release their subtle, slightly floral flavor with delicate sweetness and mild herbaceous notes. The tea may be consumed alone or blended with other botanicals such as goji berries, rock sugar, or dried fruits. White, yellow, and purple chrysanthemum varieties are used commercially, with white and yellow cultivars being most common for tea preparation.
Culinary Uses
Chrysanthemum tea is widely consumed throughout East Asia as a cooling, refreshing beverage served both hot and cold, particularly popular during warm months. In Chinese cuisine, it appears in restorative soup preparations (such as chicken and chrysanthemum broth) and is often blended with other ingredients like wolfberry, red dates, or rock sugar for enhanced flavor and purported health benefits. The tea is frequently served in dim sum settings and traditional Chinese restaurants. It is also used in herbal medicine contexts to complement other botanical infusions. The mild, slightly sweet character makes it suitable for both standalone consumption and as a component in compound herbal formulations.