Chrysanthemum Tea Syrup

Store in a sealed glass bottle in the refrigerator for up to one month. Keep refrigerated.

Use water at 85 to 90°C rather than full boiling — chrysanthemum flowers are delicate and boiling water destroys some of the floral volatile compounds that define the syrup's character. Steep for four to five minutes; longer steeping does not significantly increase bitterness as with other teas but produces a more herbaceous, less floral result. Adding a small amount of rock sugar (bing tang) rather than white granulated sugar to the syrup is traditional in Chinese preparations and produces a cleaner, more neutral sweetness that does not compete with the flower's subtle character. Dried chrysanthemum flowers are available at most Asian grocery stores in the tea section.

Chrysanthemum tea (júhuā chá) has been consumed in China since at least the Song Dynasty (960–1279 CE), where the morifolium chrysanthemum (Chrysanthemum morifolium) was cultivated for both medicinal and culinary purposes. Traditional Chinese medicine considers chrysanthemum a cooling herb used to treat heat-related conditions, headaches, and inflammation, and chrysanthemum tea remains one of the most widely consumed traditional Chinese teas outside the mainland. The dried flowers produce an infusion with a mild sweetness and subtle honey-like aroma distinctly different from chamomile despite visual similarity — chrysanthemum has less of chamomile's apple character and more of a refined, vegetal floral quality. Chrysanthemum entered the craft cocktail world through the rise of Chinese and pan-Asian cocktail menus, where its delicate floral notes paired naturally with baijiu, sake, and lighter gin expressions.

A chrysanthemum-goji berry syrup, made by adding one tablespoon of dried goji berries during steeping, creates a mildly sweet, tangy syrup with a beautiful rose-pink color excellent in sparkling wine cocktails. A chrysanthemum-honey syrup using Chinese flower honey produces a more traditional flavor that bridges the gap between this syrup and commercial chrysanthemum tea. For a chrysanthemum-lychee syrup, add one tablespoon of lychee juice concentrate to the finished cooled syrup — the combination is a classic pairing in Chinese dessert and cocktail culture.

No common top-eight allergens. Naturally vegan, gluten-free, and caffeine-free. Chrysanthemum is in the Asteraceae (daisy) family — those with known ragweed, chamomile, or other Asteraceae allergies should use with caution due to cross-reactivity potential.