Chrysanthemum Tea Recipe

Rinse and prepare

Inspect the dried chrysanthemum flowers and remove any hard stems or debris. Place the flowers in a fine mesh strainer and quickly rinse under cool running water for 3–5 seconds to remove dust. If using goji berries and jujube, rinse them as well.

Warm the teapot

Bring 800 ml of water to a boil. Pour a small amount (about 100 ml) of the near-boiling water into a heatproof teapot or glass pitcher to warm it, swish briefly, then discard that water.

Bloom the flowers

Add the rinsed chrysanthemum flowers to the warmed teapot. If using jujube, add the halved pieces now. Let the flowers 'bloom' for 10–20 seconds (this step opens the buds and releases initial aroma).

Steep

Pour the remaining hot water (about 700 ml at about 95–98°C) over the flowers and optional additions. Cover the teapot and steep for 3–5 minutes for a light, floral infusion. For a stronger brew, steep up to 7–8 minutes.

Sweeten

Taste the tea. Add rock sugar to the teapot or individual cups and stir until dissolved. Start with about 10–15 g (adjust to taste). If you prefer unsweetened tea, skip this step.

Add goji and serve

If using goji berries, add them to the teapot or to individual cups. They will soften slightly in the hot tea. Pour the tea through a fine strainer into cups to catch any loose petals, or serve directly if using a pot with an internal strainer.

Re-steeping (optional)

Chrysanthemum flowers can be re-steeped 1–2 times. For subsequent infusions, increase steep time by 1–2 minutes. Use the same flowers until the flavor becomes weak.