Chrysanthemum Tea (菊花茶 – Kook Fa Cha)


  • 1 handful dried chrysanthemum (or if packed in a disc, then 2″X2″ block) (菊花)
  • Rock sugar or Chinese brown sugar


  • In a medium pot, boil 2L of water.
  • Add in the sugar until dissolved.
  • Add in the chrysanthemum and bring to a boil. Then stir to separate the flowers. Let it continue boiling for 1min then turn off the heat. Let it stand on the stovetop for 5min.
  • Can be served hot or cold, but I prefer cold.

Good for:

  • Removing heatiness (“yee hay”), cooling the body, summer