Chrysanthemum & Goji Tea

A classic pairing in Chinese herbal tea culture: cooling chrysanthemum blossoms balanced by the gentle sweetness of goji berries.

It’s the tea many office workers in China keep at their desks through long screen-filled afternoons — light, floral, and ready in five minutes.

2 tbsp Dried chrysanthemum flowers

1 tbsp Dried goji berries

to taste Rock sugar

500 ml Hot water, just off the boil

Directions

Use water just off the boil — around 90°C — so the flowers open gently instead of stewing.

Step1

Rinse the chrysanthemum and goji briefly under cool water to remove any dust.

Step2

Place everything in a teapot or large mug and pour over the hot water.

Step3

Steep 5–8 minutes, until the flowers fully open and the liquor turns pale gold.

Step4

Sweeten with rock sugar if you like, and re-steep the same leaves up to two more times.

Traditionally sipped in warm weather and during long hours at a screen. Shared as food tradition, not medical advice.