Chrysanthemum Honeysuckle Tea Recipe | TCM Cooling Drink
This Chrysanthemum Honeysuckle Tea 甘草金銀花白菊花茶 isn't just another herbal infusion. It's your body's reset button when you're feeling overheated, irritable, or dealing with that scratchy throat that won't go away! This 3-ingredient cooling, inflammation-reducing tea is your ancient Chinese remedy for modern heat problems!
- Prep time
- 2 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8-10 Chrysanthemum Flower 菊花
- 1 tbsp Dried Honeysuckle Flower 金银花
- 2-3 slices Licorice Root 甘草
- Sweeten with Rock Sugar 冰糖 if desired
- 1 L water 水
Instructions
- 1
Rinse the Dried Herbs - Place the chrysanthemum flowers, honeysuckle buds, and licorice root in a fine-mesh strainer and rinse under cool, running water for 10-15 seconds at most. This removes surface dust and any processing residue without washing away the water-soluble medicinal compounds. Pat gently with a clean towel if excess water remains. Over-rinsing or soaking can diminish the potency of herbs and dilute their essential oils.
- 2
Prepare Your Brewing Vessel - Select a glass herbal beverage tea maker or ceramic pot (never metal, as it can react with herbal compounds) and rinse it with hot water to preheat. This step ensures even heat distribution and prevents temperature shock that can cause bitter extraction. A preheated vessel maintains optimal steeping temperature throughout the process, allowing the herbs to release their properties gradually rather than in a harsh burst.
- 3
Measure Herb Proportions Precisely - Use 8-10 chrysanthemum flowers, 1 tablespoon (10-12 buds) of honeysuckle, and 2-3 slices of licorice root per 4 cups of cold, filtered water. TCM formulas rely on specific ratios to achieve balanced therapeutic effects. Too much honeysuckle creates excessive cold, while too little chrysanthemum won't adequately clear Liver heat. Keep pre-portioned amounts in small containers for consistent results every time.
- 4
Achieve Optimal Water Temperature - Heat filtered water until it reaches a rolling boil, then remove it from the heat and let it rest for 30-45 seconds to reach 200-205°F (93-96°C). Water that's too hot (full boiling) over-extracts bitter compounds and destroys delicate volatile oils. Water that's too cool won't properly extract the medicinal properties. This temperature sweet spot maximizes both flavour and therapeutic benefit while preventing cloudiness.
- 5
Quickly rinse the chrysanthemum, honeysuckle, and licorice under cool water to remove any dust. This takes 10 to 15 seconds. Do not soak them.
- 6
Place all herbs in a teapot or heat-proof glass pitcher. Pour 4 cups of just-boiled water (around 200°F/95°C) over the herbs. Cover and steep for 5-7 minutes.
- 7
Add rock sugar to taste.
- 8
Strain the tea into cups. The liquid should be a pale golden colour with a subtle floral aroma.
- 9
These herbs are generous. You can re-steep the tea by adding 3 cups of hot water to the same herbs and steep for 8-10 minutes for a second, lighter brew. You can typically get 2-3 steeps from quality dried herbs.