🌼 Chrysanthemum Cooler

Dried chrysanthemum flowers, rock sugar & wolfberries — the Cantonese health drink

15 min + chill
Serves 1
Floral & Light
Small teacup or tall glass
0% ABV
Ingredients
  • 30g dried chrysanthemum flowers (bai ju hua)
  • 1 litre boiling water
  • 3 tbsp rock sugar
  • 1 tbsp wolfberries (goji berries)
  • Ice or serve warm
Method
  1. 1
    SteepRinse chrysanthemum flowers briefly. Add to a teapot or heatproof jug. Pour over boiling water.
  2. 2
    InfuseSteep 5 minutes until pale gold and fragrant.
  3. 3
    SweetenAdd rock sugar and stir until dissolved. Add wolfberries.
  4. 4
    ServeServe warm in teacups, or cool completely and serve over ice.

About This Drink

Chrysanthemum tea has been consumed in China since the Song Dynasty (960 AD) for its Yin-cooling properties in Traditional Chinese Medicine. It was first cultivated in China as an herb and only later as an ornamental flower. Every Cantonese restaurant has a pot of it on every table alongside the Pu-erh.

Bartender's Tips

Bai ju hua (white chrysanthemum) is gentler in flavour than the yellow variety. Rock sugar (bing tang) gives a cleaner, less sweet taste than white sugar. The wolfberries (goji) add a mild earthy sweetness and are a traditional Chinese health supplement. This drink is also excellent made with rose petals instead of chrysanthemum.

Origin
Source
Dim sum standard; served at every Cantonese restaurant from Hong Kong to San Francisco's Chinatown
Origin
China (Cantonese tradition)
Difficulty
Easy · 15 min + chill
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