Chrysanthemum Tea
This traditional Thai chrysanthemum tea is gently simmered with pandan for a clear, floral drink that’s refreshing hot or cold.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 l water
- 20 g dried chrysanthemum flowers
- 2-3 gardenia fruit (optional)
- 2 pandan leaves
- 80-100 g rock sugar (adjust to taste)
- ⅛ tsp salt
Instructions
- 1
Rinse the flowers. Quickly rinse dried chrysanthemum flowers under cold water and drain well.
- 2
Prepare the aromatics. Rinse pandan leaves and tie into a knot. If using gardenia fruit, rinse and gently crack to release the color.
- 3
Boil the tea. Bring water to a boil. Add pandan leaves, gardenia fruit, rock sugar, and salt.
- 4
Simmer gently. Lower the heat and simmer for 15 minutes, until the sugar dissolves and the pandan smells fragrant.
- 5
Steep the flowers. Turn off the heat. Add the chrysanthemum flowers, cover the pot, and let them steep for 5 minutes.
- 6
Strain and serve. Strain out the solids. Serve warm, or cool and refrigerate for cold tea.