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. 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.

Varieties

China

Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include: Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not.

Korea

Gukhwacha is made from dried Indian chrysanthemum collected before fully opened.

Commercial availability

Although typically prepared at home, chrysanthemum tea is sold in many Asian restaurants (particularly Chinese), and in various Asian grocery stores in and outside Asia in canned or packed form, as either a whole flower or teabag presentation. Juice boxes of chrysanthemum tea may be sold.

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