Cooling Floral · Updated regularly
Chrysanthemum 菊花 júhuā
The pale-gold flower brewed whole, from late-autumn harvests in Zhejiang and Anhui.
Direct answer
Chrysanthemum tea is a caffeine-free infusion of dried Chrysanthemum morifolium flowers, brewed whole rather than crushed. In the traditional Chinese framework it is classified as a cooling drink; in modern terms it is a mild floral tisane whose main practical cautions are Asteraceae-family allergies and sourcing quality. Steep at 85–90°C for three to four minutes.
Key facts
- Plant
- Chrysanthemum morifolium (garden chrysanthemum)
- Part used
- Whole dried flower heads or unopened buds
- Caffeine
- None (not related to the tea plant)
- Flavor
- Light, faintly sweet, hay-and-honey floral
- Traditional class
- Cooling (凉 liáng) in the TCM framework
- Main origins
- Tongxiang (Hangbaiju), Huangshan (Gongju)
Chrysanthemum tea is one of the few herbal infusions where the named cultivar on the package genuinely changes what lands in your cup. Hangbaiju (杭白菊) from Tongxiang in Zhejiang brews pale and honeyed; Gongju (贡菊) from the Huangshan area of Anhui is smaller, whiter and slightly more bitter; Taiju (胎菊) is the unopened bud of Hangbaiju, picked before the flower unfurls, and gives the roundest, least bitter cup at a higher price. All three are the same species — Chrysanthemum morifolium — harvested in late autumn, then dried whole. None of them contain any Camellia sinensis leaf, which is why the cup is naturally caffeine-free no matter how long it steeps. A separate wild species, Chrysanthemum indicum (野菊花 yějúhuā), appears in some blends: it is noticeably more bitter and traditionally treated as a stronger, more medicinal flower, so a package that lists it is making a different offer than a dessert-gentle Taiju tin.
How to brew it
- Water
- 85–90°C (185–194°F) — just off the boil
- Amount
- 4–6 whole flowers, or 6–8 buds, per 300 ml
- Time
- 3–4 minutes for the first infusion
- Re-steeps
- 2–3; the second infusion is often the best balanced
- Note
- Boiling water pulls extra bitterness from fully opened flowers. Glass shows the bloom; a lidded gaiwan keeps the aroma.
How to choose it
- Whole flowers over fragments. Intact heads with petals attached indicate careful handling; heavy fragmentation usually means older stock or rough processing.
- Natural color, not paper-white. Hangbaiju should look ivory-to-pale-gold. An unnaturally bright white across every flower can indicate sulfur fumigation during drying.
- Named cultivar and origin. A label that says Hangbaiju, Gongju or Taiju with a place of origin is committing to something checkable; 'chrysanthemum blend' commits to nothing.
- Dry aroma before you buy twice. Good flowers smell like hay and faint honey. A sharp or musty note means poor storage — decline the re-order.
- Buds for sweetness, blooms for value. Taiju buds cost more and taste rounder; opened Hangbaiju gives most of the character at a lower price. Neither is 'better' — they are different cups.
Our blend built on this tea
Cooling Floral
Chrysanthemum Breeze · Hangbaiju & Goji Cup
Whole Tongxiang chrysanthemum flowers with Ningxia goji — the balanced classic
Sourced and packed by Qi & Leaf; ingredients and safety notes are on each blend page.
Common questions
Does chrysanthemum tea have caffeine?
No. Chrysanthemum is a flower infusion unrelated to the tea plant, so the cup is naturally caffeine-free regardless of steeping time. Caffeine only enters if the blend adds actual tea leaf — check the ingredient list for green or black tea.
Why did my chrysanthemum tea turn green?
A greenish tint after long steeping or overnight storage is a normal reaction of the flower's compounds with water minerals and air, not a safety signal by itself. Brew shorter, use fresher water, and drink infusions the day you make them.
Can I drink chrysanthemum tea if I'm allergic to ragweed?
Be cautious. Chrysanthemum is in the same Asteraceae family as ragweed, and cross-reactions are documented. If you have a known ragweed, daisy or chamomile allergy, ask an allergist before trying it rather than testing yourself.
What is the difference between Hangbaiju and Gongju?
Both are Chrysanthemum morifolium. Hangbaiju from Zhejiang is larger and brews sweeter and rounder; Gongju from Anhui is smaller, whiter and slightly more bitter. Taiju is the unopened Hangbaiju bud — the gentlest and most expensive of the three.
Sources
- NCCIH — Herbs at a Glance
- FDA — Food labeling and nutrition
- Plants of the World Online — Chrysanthemum morifolium
Traditional classifications on this page describe historical frameworks, not modern clinical findings. This page is educational and is not medical advice.