The Ultimate Guide for Chrysanthemum Tea – What is it Good for?

1. Nutrients

The primary nutrients in Chrysanthemum tea are volatile oils and amino acids. Choline, stachydrine, and berberine are among the amino acids, which further enhances their richness. The amino acids in Chrysanthemum are diversified into 17 categories.

These include glutamic acid, aspartic acid, and proline, all important for bodily functions. These flowers also contain flavonoids, which have antioxidant properties and the ability to combat free radicals. Regarding trace elements and vitamins, Mum flower tree petals have high iron, zinc, and copper concentrations along with vitamins A, B, C, and selenium.

These nutrients prove essential for different functions and increase immunity. Chrysanthemum tea's health benefits make it a beneficial addition to the diet, often providing more value than some fruits and vegetables.

3. What Traditional Chinese Medicine Says?

In traditional Chinese medicine (TCM), Chrysanthemum is revered for its medicinal benefits. Ancient texts like the Ben Cao Yan Yi Bu Yi highlight that sweet varieties nourish the yin, while bitter wild Chrysanthemums are often avoided due to their potential to disrupt the stomach's qi.

The Compendium of Materia Medica emphasizes Chrysanthemum’s ability to dispel wind-heat, support liver function, and nourish yin, which benefits lung and kidney health. Chrysanthemum is also acknowledged for its effectiveness in treating symptoms, particularly those affecting the head, as noted in the Ben Cao Jing Shu.

This gentle herb pairs well with liver and kidney tonics, making it suitable for various health concerns without harsh side effects. According to the New Compendium of Materia Medica, the benefits of sweet Chrysanthemum unfold gradually, highlighting the importance of consistent use for optimal results.

1. History of Chrysanthemum Tea

Initially cultivated for its medical usage, Chrysanthemum tea dates back 2500 years in China. During the Tang Dynasty (618-907 AD), the concept of Chrysanthemum as a beverage emerged, which became widely popular by the Qing Dynasty (1644-1912 AD).

During the Ming and Qing dynasties, Chrysanthemum tea gained individuality as a refreshing drink. It was often enjoyed with ice, rock sugar, or honey for its cooling and throat-soothing properties. Before this period, it was usually blended with other teas, such as Longjing (known as "Jujing") and Pu'er ("Jupu"), to enhance their respective benefits.

In early November, the most vibrant and fragrant Chrysanthemum flowers are ready to pick for higher-quality dried petals. The plant grows best in cooler climates at 18–21 °C and well-drained, fertile soil that receives full sunlight.

The flowers are processed in several ways: first, they are shade-dried on racks to retain their color and fragrance. After that, they may be steamed for 4-5 minutes to enhance the flavor before sun-drying. Another option is to bake them, turning them over once during drying at 60°C.

To make the tea, 5–10 grams of dried Kofla flowers are placed in hot water for around 5 minutes and then strained. The quantity of the flower and the time it is left to stew can vary depending on how strong the Chrysanthemum tea needs to be made. It can also be paired with honey, sugar, or lemon to enhance flavor.

1. Ai Niu and the White Chrysanthemum

Once, a poor farmer named Ai Niu lived by the Big Canal with his blind mother. Determined to restore her sight, he worked tirelessly but found no cure. One night, a beautiful girl appeared in his dream, guiding him to a White Chrysanthemum that bloomed on the ninth day of the ninth lunar month, promising it would heal his mother.

After a long search, Ai Niu found Yellow Chrysanthemums and cultivated them, eventually succeeding in growing the white variety. On the festival day, he made tea from the flowers, eventually curing his sick mother. This event led to the Chrysanthemum Festival, during which people celebrate by enjoying Chrysanthemum tea and wine.

2. Zhu Yuanzhang and Xiaohua

During a battle against the Yuan Dynasty, Zhu Yuanzhang was injured and sought refuge in a Chrysanthemum field. He was cared for by a kind family, particularly their granddaughter Xiaohua, who used local Chrysanthemum remedies to heal him. Grateful for their hospitality, Zhu promised to repay them.

Years later, after becoming the emperor of the Ming Dynasty, he returned to marry Xiaohua, who became known as “Ma the Big-Footed Empress.” Their union was celebrated, and Zhu declared Chuzhou Chrysanthemum a tribute, further solidifying its cultural significance.

These stories help create a general idea about the discovery of this plant's beneficial qualities and its gradual integration into Chinese culture.