Chrysanthemum Tea Recipe
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This easy chrysanthemum tea recipe makes a simple herbal drink you can serve warm or chilled. It’s made from dried chrysanthemum flowers, takes very little effort, and tastes lightly sweet with a soft floral note.
What is chrysanthemum tea
Chrysanthemum tea is a traditional Asian herbal tea made by steeping dried chrysanthemum flowers in hot water, then lightly sweetening it. The flavor is soft and floral with a subtle honey-like note.
Drinking chrysanthemum tea is traditionally associated with cooling and soothing properties in many Asian cultures.
It’s commonly enjoyed during hot weather and is often chosen as a caffeine-free alternative to coffee or black tea. Chrysanthemum tea also naturally contains antioxidants, and many people drink it simply because it feels light on the body and refreshing.
In Thailand, we usually drink this cold with ice, especially on hot days. You’ll sometimes see it at roadside restaurants alongside drinks like longan juice and butterfly pea tea, and it’s usually very sweet.
I like making it at home instead, so I can control the sweetness and keep it light.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Dried chrysantemum flowers – I use dried flowers because they’re easy to store and give great flavor. Get them on Amazon.
- Water – The base of the tea; use fresh water and don’t boil the flowers too aggressively or the tea can turn bitter.
- Gardenia fruit – Used purely for natural color, giving the tea its warm golden-yellow hue without affecting the flavor; this is traditional in Thai chrysanthemum tea.
- Pandan leaves – Add a gentle, sweet aroma that rounds out the floral notes. These are also used in this pandan drink.
- Rock sugar – Dissolves slowly and gives a softer, cleaner sweetness than white sugar, which is why it’s commonly used in Thai drinks and herbal teas.
- Salt – Just a tiny pinch sharpens the sweetness and brings balance to the tea without making it taste salty.
How to make chrysanthemum tea from dried flowers
- Rinse the flowers. Place the dried chrysanthemum flowers in a bowl and rinse quickly under cold water to remove dust. Drain well.
- Prepare the aromatics. Lightly rinse the pandan leaves, then tie them into a knot. If using fresh gardenia fruit, rinse them and gently crack them open with the back of a knife to release the color.
- Boil the tea base. Bring water to a boil. Add the pandan leaves, gardenia fruit, rock sugar, and salt (do not add the flowers yet).
- Simmer gently. Lower the heat and simmer for 15 minutes, until the sugar dissolves and the pandan smells fragrant.
- Steep the flowers. Turn off the heat. Add the chrysanthemum flowers, cover the pot, and let them steep for 5 minutes.
- Strain and serve. Strain out the flowers and aromatics. Serve warm, or let cool and refrigerate for a refreshing cold tea.
✱ If using fresh chrysanthemum flowers, you’ll need about 2 to 3 times more than dried, and the tea will taste lighter and more delicate. Rinse well and avoid overboiling, as fresh flowers can turn bitter quickly.
Storage & reheating
- Refrigerate after cooling. Store the strained tea in a sealed bottle in the fridge for up to 3 days.
- Stir before serving. Sweeteners can settle at the bottom after chilling.
- Do not reboil repeatedly. Reheating gently is fine, but repeated boiling can dull the flavor.
- Serve cold or warm. Enjoy chilled straight from the fridge or gently warmed on the stove.
Frequently asked questions
How long to steep chrysanthemum tea?
Steep chrysanthemum tea for 5 minutes using hot (not boiling) water. Five minutes gives a light, floral taste; 8–10 minutes is stronger and slightly bitter. Remove the flowers once the flavor tastes right.
How much chrysanthemum flowers for tea?
Use 1–2 teaspoons of dried chrysanthemum flowers per 1 cup (250 ml) hot water. Use 1 teaspoon for a light, floral tea, or 2 teaspoons for a stronger, more aromatic brew.
Chrysanthemum Tea Recipe
Equipment
- Measuring spoons
- Medium pot
- ladle
- Fine mesh strainer
- Heatproof jug or teapot (for serving)
Ingredients
- 2 l water
- 20 g dried chrysanthemum flowers
- 2-3 gardenia fruit, optional
- 2 pandan leaves
- 80-100 g rock sugar, adjust to taste
- ⅛ tsp salt
Instructions
- Rinse the flowers. Quickly rinse dried chrysanthemum flowers under cold water and drain well.
- Prepare the aromatics. Rinse pandan leaves and tie into a knot. If using gardenia fruit, rinse and gently crack to release the color.
- Boil the tea. Bring water to a boil. Add pandan leaves, gardenia fruit, rock sugar, and salt.
- Simmer gently. Lower the heat and simmer for 15 minutes, until the sugar dissolves and the pandan smells fragrant.
- Steep the flowers. Turn off the heat. Add the chrysanthemum flowers, cover the pot, and let them steep for 5 minutes.
- Strain and serve. Strain out the solids. Serve warm, or cool and refrigerate for cold tea.
Notes
- Use the nutrition card in this recipe as a guideline.