Dried Chrysanthemum Flower Buds (Tai Ju) | (50g)

The story of chrysanthemum tea

The chrysanthemum has been grown in China for more than 2,500 years and is one of the country's most celebrated flowers. Together with the plum blossom, orchid and bamboo, it is one of the "Four Gentlemen" of Chinese art and poetry, prized for blooming late in autumn after other flowers have faded.

The plant used for tea, Chrysanthemum × morifolium, belongs to the daisy family (Asteraceae). Its dried flower heads are known in Chinese as Ju Hua, and they are recorded in the Chinese Pharmacopoeia. Tai Ju, which means "embryo chrysanthemum", are the tightly closed young buds, harvested early in the flowering season before the petals unfurl. Because they are picked so young, a single cup takes many more buds than open flowers, and buds are often considered the premium choice for tea.

Chrysanthemum tea has been brewed in China since at least the Song dynasty, and it is now served in dim sum restaurants and tea houses around the world, often with a few goji berries floating in the cup. In traditional Chinese practice, chrysanthemum is described as slightly cool in nature and has long been enjoyed as a drink in warm weather. We share this as cultural heritage, not as a health claim.

The ninth day of the ninth lunar month, the Double Ninth Festival, is traditionally celebrated with chrysanthemum viewing and chrysanthemum wine, a custom that dates back over a thousand years.

Chrysanthemum in Chinese culture

The flower has inspired Chinese poets for centuries. The Jin dynasty poet Tao Yuanming, who left court life to farm, wrote of picking chrysanthemums by his eastern fence while gazing at the southern hills, and the lines became a symbol of a simple, peaceful life. The chrysanthemum later travelled to Japan, where it became the emblem of the imperial family, and today it is grown in gardens worldwide.

What's in your pack

Each bag contains whole dried chrysanthemum buds and nothing else: no added flavourings, sweeteners or preservatives. The buds are small, round and pale yellow to creamy white, with tightly packed petals that slowly open as they steep. Because each bud is a whole flower, you may notice small variations in size and colour.

How our chrysanthemum is sourced

Our chrysanthemum buds are DaoDi-sourced. DaoDi is a traditional Chinese term for herbs grown in the region long regarded as producing the finest quality of that particular plant, where soil, climate and generations of growing experience come together. Learn more about DaoDi herbs.

Why sulphur-free matters

Dried flowers are sometimes fumigated with sulphur to keep their colour bright. It can leave residues and cause reactions in people sensitive to sulphites. Our chrysanthemum buds are left untreated, so their colour is natural and may be slightly paler than sulphured flowers.

How to make chrysanthemum tea

1. Place 6–8 buds in a cup or teapot.
2. Pour over water just off the boil, at around 90°C.
3. Cover and steep for 5 minutes, until the buds open and the tea turns pale gold.
4. Drink as it is, or add a little rock sugar or honey.

A glass teapot or cup lets you watch the buds open, which is part of the pleasure of this tea.

Flower and herbal blends to try

• Chrysanthemum and goji: add 5–6 goji berries to each cup, the way it is served in many tea houses.
• Chrysanthemum and honeysuckle: steep with a few honeysuckle flowers for a simple two-flower tea.
• Chrysanthemum and rosebud: combine with dried rosebuds for a two-flower tea.
• Chrysanthemum and pu-erh (Guk Pou): the classic dim sum pairing of chrysanthemum with dark tea.

Other ways to use chrysanthemum

Brew a strong pot, chill it and serve over ice with lemon in summer. Chrysanthemum tea can be used as the base for jellies and sorbets, or added to simple syrups for cocktails and mocktails. Steeped petals can be scattered over salads and desserts as a decorative finish.

Storing your pack

Dried flowers are delicate and absorb moisture and smells easily. Keep the buds in an airtight tin or jar in a cool, dry, dark cupboard, away from coffee and spices. Use by the best-before date on the pack.

Sources: Pharmacopoeia of the People's Republic of China (2020), Volume I, Ju Hua (Chrysanthemi Flos), pp. 323–324 · Royal Botanic Gardens, Kew, Plants of the World Online: Chrysanthemum × morifolium.