Chrysanthemum Tea: A Light, Floral Classic
Chrysanthemum tea has been enjoyed across Asia for centuries. Made from whole dried chrysanthemum flowers, it brews a pale golden cup with a soft floral aroma and a clean, gently sweet taste.
A familiar favourite in Thailand
In Thailand it is sold as nam gek huay, usually sweetened and served over ice from street carts and cafés. At home it is often enjoyed hot, with or after a meal.
What it tastes like
Light, floral and naturally sweet, with no bitterness when brewed at the right temperature. Its mild character makes it a good first choice for anyone new to herbal teas.
How to brew it
- Place one tea bag in a mug and pour over 250 ml of water just off the boil, at about 90°C.
- Steep for 4–6 minutes, until the cup turns pale gold.
- Enjoy it plain, or add a little honey to bring out its natural sweetness.
Very hot water can make chrysanthemum taste slightly bitter, so let the kettle rest for a minute after boiling.
Serving ideas
- With food: its light flavour pairs well with spicy or rich dishes.
- Iced with honey: the classic Thai street-stall way.
- With goji berries: a few dried berries add colour and a hint of sweetness.
