Look over any office worker’s desk in Shanghai in July and you’ll find a glass jar of pale gold tea with a flower floating in it. This is that tea.
Chrysanthemum and goji tea (ju hua gou qi cha) is the desk-worker’s classic: dried chrysanthemum blossoms and goji berries steeped in hot water until the liquor turns pale gold. Light, floral, quietly calming — and caffeine-free, so it works at 9 a.m. and 9 p.m. alike.
Why it works
In the five-flavor tradition, chrysanthemum is slightly bitter and cooling, long associated with summer and screen-tired eyes; goji berries are sweet, the everyday balancing partner that rounds the bitterness. Whether or not you follow the traditional framework, it’s a lovely, hydrating, zero-sugar alternative to soda and a gentle way to step away from your screen for five minutes.
Ingredients (1 large mug or small pot)
- 6–8 dried chrysanthemum flowers (hangzhou white chrysanthemum if you can find it)
- 1 tablespoon dried goji berries
- 500 ml (2 cups) water just off the boil
- Optional: 1 red date, or a small piece of rock sugar
Where to buy: dried chrysanthemum is sold at Asian groceries and tea shops; choose whole, pale-yellow flowers without a musty smell.
Instructions
- Rinse the flowers and goji berries briefly under cool water.
- Steep in hot (not violently boiling) water for 5–7 minutes. The liquor should turn pale gold and the flowers should open.
- Re-steep up to three times — the second infusion is often the best. Eat the plumped goji berries if you like.
Notes from the tradition
- Traditionally a summer drink; in winter, add a slice of fresh ginger to warm it up.
- Chrysanthemum is in the daisy family — skip it if you have a known ragweed/daisy allergy.
- This is a traditional beverage, not a treatment; for any health concerns, your physician is the right address.
