Chrysanthemum Tea菊花茶

Classification and Origin

inflorescences of the florist's chrysanthemum, Chrysanthemum morifolium (family Asteraceae) and closely related cultivated forms.

Camellia sinensis leaves — no true tea is present in chrysanthemum infusion.

Zhejiang (Tongxiang, 桐乡), Anhui (Huangshan 黄山, Chuzhou 滁州, Bozhou 亳州), Henan (Jiaozuo 焦作 / historical Huaiqing region 怀庆).

Type: floral herbal infusion, tea substitute (代用茶, dàiyòng chá).

Facts

Facts: Interesting Facts

• The name 胎菊 literally means "embryo chrysanthemum" — buds picked before full bloom.
• The combination of chrysanthemum and shu puerh — 菊普 (jú pǔ) — is a popular beverage where the flower softens the density of the aged tea.
• "Snow chrysanthemum" from the Kunlun Mountains is the most prominent market case where a botanically different plant (coreopsis) is sold under the name of chrysanthemum.
• The chrysanthemum is one of the few flowers that has entered both the painting canon of the "Four Gentlemen" and the everyday culture of beverages.

In Conclusion:

Chrysanthemum tea is a model example of 代用茶 (dàiyòng chá): a beverage brewed and drunk like tea, yet made not from the tea leaf but from dried chrysanthemum inflorescences. This is an independent tradition with its own celebrated regions — Tongxiang, Huangshan, Chuzhou, Bozhou, and others — with its own grading system from delicate 胎菊 buds to yellow 金丝黄菊, and with its own recognisable brewing culture, including cold serving and pairing with goji and puerh.

With all due respect to the genre, it is important to call things by their proper names: there is no true tea in this product, and the "snow chrysanthemum" from Xinjiang is plains coreopsis, not a chrysanthemum. Chrysanthemum infusion remains a pleasant food beverage, not a medicine, and any health promises should be evaluated critically. Understanding what exactly is poured into the cup merely adds value to the drink — as a product with

History and Culture

the chrysanthemum has been cultivated in China for over two thousand years, originally as an ornamental and medicinal plant.

the Double Ninth Festival (重阳节, chóngyáng jié) is traditionally associated with the chrysanthemum — climbing heights and drinking chrysanthemum wine (菊花酒, júhuā jiǔ).

the chrysanthemum ranks among the "Four Gentlemen" of Chinese painting (四君子, sì jūnzǐ), alongside the plum blossom, orchid, and bamboo, embodying resilience and autumn.

Botany and Raw Material

a perennial herb of the Asteraceae family, with erect stems and dissected leaves.

a capitulum, where ray florets (marginal, "petals") and disk florets (central) are distinguished — it is the entire capitulum that constitutes the raw material.

dried whole inflorescences or unopened buds.

Terroir

flat, humid lands of the Yangtze Delta; home of the benchmark 杭白菊 and 胎菊 buds.

hilly areas yielding the delicate white 贡菊.

high-altitude terrain where the coreopsis of "snow chrysanthemum" is cultivated.

Production

manual or mechanised picking of inflorescences and buds at the optimal stage.

several approaches — steam treatment followed by drying (characteristic of 杭白菊), hot-air drying/withering (typical of 贡菊), as well as gentle shade drying.

selection by size, wholeness, and colour.

Organoleptic Profile

from pale yellow and golden (white and yellow chrysanthemums) to deep amber-red (coreopsis "snow chrysanthemum").

fresh, floral-herbaceous; while 胎菊 buds have a rounder, more honeyed aroma.

Taste: soft, slightly sweet with a light hint of bitterness, clean aftertaste.

Chemical Composition

luteolin, apigenin, acacetin and their glycosides — the principal group of bioactive compounds.

primarily chlorogenic acid.

Essential Oils: terpenoid components (including borneol, camphor, and related substances) that form the aroma.

Health Notes

chrysanthemum is classified as a "cooling" drink, associated with "clearing heat" (清热, qīngrè) and the idea of "brightening the eyes" (明目, míngmù); the classic combination is with goji berries (枸杞, gǒuqǐ).

chrysanthemum flavonoids and phenolic acids are studied as antioxidants; this refers to laboratory and preliminary data, not proven clinical effect.

Brewing

the material withstands 2–4 steeps; 胎菊 buds deliver their taste more evenly and last longer.

around 85–95 °C; closer to the lower limit for delicate buds, closer to the upper limit for dense whole inflorescences and yellow varieties.

2–4 minutes for the first infusion, then to taste.

Teaware: a glass cup or gaiwan — glass allows one to admire the flower unfurling; a teapot is also suitable.

Storage

in a dry, dark place, in a tightly sealed container, away from extraneous odours.

floral material is hygroscopic, sensitive to dampness, easily loses its aroma, and is susceptible to insect damage.

Price and Authenticity

around 160–280 CNY/kg, with substantial variation by type and grade (胎菊 buds and premium batches are more expensive, standard material is cheaper). This is a rough estimate of magnitude, not a retail guarantee.

natural, not "bleached-bright" colour; whole inflorescences that do not crumble; a clean floral scent without chemical sharpness.