Chrysanthemum Flower Drink
(Júhuā Chá 菊花茶)
Chrysanthemum flowers have been used in Chinese kitchens and tea traditions for centuries, particularly during warmer months. Unlike strongly flavored teas, chrysanthemum drinks were appreciated for their lightness and clarity. They were commonly prepared at home and consumed slowly, often in the late afternoon or evening, when the heat of the day lingered.
What distinguishes chrysanthemum as a cooling drink is its restraint. The aroma is gentle, floral without being perfumed, and the flavor remains clean rather than sweet. In traditional use, the flowers were steeped briefly and lightly sweetened, if at all, allowing the drink to refresh without becoming heavy or cloying.
This preparation reflects that approach and works equally well served warm or at room temperature.
Ingredients: Serves 3–4
- 1–2 tablespoons dried chrysanthemum flowers
- 4 cups hot water
- Optional sweetener: rock sugar, honey, or allulose, to taste
Method:
Place the dried chrysanthemum flowers in a teapot or heatproof container.
Pour hot (not boiling) water over the flowers and cover. Steep for 5–8 minutes, until the liquid turns pale golden and fragrant.
Strain the flowers and taste. Add a small amount of sweetener only if desired, keeping the drink lightly flavored rather than sweet.
Serve warm or allow to cool to room temperature.
Notes on Use and Variation:
Good-quality dried chrysanthemum flowers should open fully when steeped and produce a clear, lightly colored infusion. If the drink becomes bitter or overly floral, reduce the steeping time or the quantity of flowers.
