Honey Chrysanthemum Recipe

Rinse flowers

Place the dried chrysanthemum flowers in a fine-mesh sieve and give them a quick rinse under cool running water for 3–5 seconds to remove any dust. Shake gently to remove excess water.

Boil water

Bring 800 ml of fresh water to a rolling boil (100°C / 212°F), then allow it to cool very slightly for 20–30 seconds so it is around 95–98°C—ideal for extracting flavor without becoming bitter.

Steep flowers

Put the rinsed chrysanthemum flowers into a 1.2–1.5 L teapot or heatproof pitcher. Pour the hot water directly over the flowers. Cover and steep for 5–7 minutes for a clear golden infusion. For a stronger floral flavor, steep up to 8–10 minutes, but avoid much longer to prevent vegetal bitterness.

Sweeten

After steeping, add the rock sugar (or white sugar) into the hot tea and stir until completely dissolved. Taste and adjust sweetness: add up to 5–10 g more sugar if you prefer sweeter tea. Strain the tea into a clean jug to remove the flowers if you want a clear brew.

Cool slightly before honey

Let the sweetened chrysanthemum tea cool for 1–2 minutes until it is warm but not steaming (around 60–70°C). This prevents high heat from degrading the honey's delicate flavors and beneficial enzymes.

Add honey

Stir 2 tablespoons (about 30 g) of honey into the warm tea until fully incorporated. Taste and add up to 1 tablespoon more if you prefer a stronger honey note. If using lemon slices, add them now to infuse a light citrus brightness—drop slices into the pot or jug and let sit 1–2 minutes.

Serve hot

Ladle the tea into warmed cups, optionally placing a whole chrysanthemum flower or mint sprig in each cup for presentation. Serve immediately while warm.

Serve iced (optional)

To serve chilled, allow the sweetened honey tea to cool to room temperature, then refrigerate until cold (about 30–45 minutes) or pour over a jug of ice. Stir gently, taste, and adjust sweetness or honey if dilution from ice has reduced flavor. Serve in tall glasses with additional ice and a lemon slice garnish if desired.

Storage

Leftover tea can be refrigerated in a sealed container for up to 48 hours. If stored cold, add honey to individual servings rather than the whole batch to preserve honey flavor; rewarm gently (do not boil) before drinking.