Chinese Flower & Herbal Teas: Chrysanthemum, Osmanthus, Rose & Goji Explained
- They aren't real tea. Chrysanthemum, osmanthus, rose, goji, and jujube are tisanes — caffeine-free infusions of flowers, fruit, and seeds. None come from the tea plant (Camellia sinensis), so they have zero caffeine and play by different brewing rules than green or oolong.
Last updated: June 2026
Quick Answer
- They aren't real tea. Chrysanthemum, osmanthus, rose, goji, and jujube are tisanes — caffeine-free infusions of flowers, fruit, and seeds. None come from the tea plant (Camellia sinensis), so they have zero caffeine and play by different brewing rules than green or oolong.
- Each has a TCM job. Chrysanthemum (ju hua) clears "heat" and soothes tired eyes; osmanthus (gui hua) warms the stomach and freshens breath; rose (mei gui hua) moves stagnant Liver qi and eases stress; goji (gou qi zi) and jujube (hong zao) tonify blood and calm the spirit.
- Brew cool and short. Use 90–95°C (194–203°F) water, not a hard boil, for delicate flowers; 1–2 teaspoons of dried flowers per 240ml cup; steep 3–5 minutes. Goji and jujube want near-boiling water and a longer 8–10 minute simmer.
- Real research backs some claims. A 2011 trial in Optometry and Vision Science found goji supplementation raised plasma antioxidants and protected the macula in older adults, and a 2015 randomized trial showed the jujube-seed formula Suan Zao Ren Tang improved sleep quality. Most other benefits are traditional, not clinically proven.
So-called "flower tea" is one of the most misunderstood corners of the Chinese tea cabinet. Walk into any teahouse in Chengdu or Beijing and you'll see jars of dried chrysanthemum, golden osmanthus, pink rosebuds, red goji berries, and wrinkled jujube dates lined up next to the Longjing and pu-erh. They look like tea. They're brewed like tea. But botanically, they're tisanes — herbal infusions with their own flavors, their own folk medicine, and their own brewing logic.
This guide breaks down the four classic non-Camellia Chinese infusions — chrysanthemum, osmanthus, rose, and the goji-jujube pairing — plus the famous "eight treasures" blend that ties them together. You'll get what each one does in Traditional Chinese Medicine (TCM), what modern research actually supports, and exact ratios and temperatures to brew them well. New to Chinese tea generally? Start with our beginner's guide to getting started, then come back here for the herbal side.
Medical disclaimer: This article is for general education only. It is not medical advice. Traditional Chinese Medicine concepts like "heat" and "qi" describe folk frameworks, not diagnoses recognized by Western medicine. Herbal teas can interact with medications and may be unsafe in pregnancy or with certain conditions. Talk to a doctor or licensed herbalist before using any of these for a health concern — especially if you're pregnant, nursing, taking prescription drugs, or have allergies to plants in the daisy or rose families.
What's the difference between "tea" and "flower tea"?
In English we call almost any hot infusion "tea." That's loose. Real tea — green, white, yellow, oolong, red (black), and dark (pu-erh) — all comes from one plant, Camellia sinensis. Everything in this guide comes from somewhere else: a daisy-family flower, a fragrant tree blossom, a rosebud, a berry, a date.
Two things follow from that.
First, no caffeine. Chrysanthemum, osmanthus, rose, goji, and jujube contain none. That's why Chinese families serve them to kids and to grandparents, and why they're the go-to evening drink when you don't want oolong keeping you up.
Second, different brewing. Camellia leaves are forgiving and want hot, brisk extraction. Delicate flowers scorch. Boiling water turns chrysanthemum bitter and flattens osmanthus aroma in seconds. Fruit and seeds like goji and jujube are the opposite — they're dense, so they need hotter water and a long steep or simmer to give up their sugars.
One more wrinkle: some "flower teas" are real tea, scented with flowers. Jasmine green tea and osmanthus oolong use Camellia leaves perfumed by blossoms, then the flowers are often removed. Those have caffeine. The pure-flower tisanes in this guide do not. Know which one you're buying.
| Infusion | Chinese name | Plant part | Botanical source | Caffeine |
|---|---|---|---|---|
| Chrysanthemum | 菊花 (jú huā) | Dried flower head | Chrysanthemum morifolium | None |
| Osmanthus | 桂花 (guì huā) | Dried blossoms | Osmanthus fragrans | None |
| Rose | 玫瑰花 (méi guī huā) | Dried buds | Rosa rugosa | None |
| Goji berry | 枸杞子 (gǒu qǐ zǐ) | Dried fruit | Lycium barbarum | None |
| Jujube / red date | 红枣 (hóng zǎo) | Dried fruit | Ziziphus jujuba | None |
| Jasmine green tea | 茉莉花茶 (mòlì huāchá) | Tea leaf + scent | Camellia sinensis | Yes |
For the full breakdown of the six true tea types and where these tisanes sit alongside them, see our top Chinese teas for beginners.
What does chrysanthemum tea (ju hua) do, and how do you brew it?
Chrysanthemum tea is the workhorse of Chinese herbal infusions. In TCM, the dried flower (ju hua) is classed as cold in nature and slightly bitter, entering the Liver and Lung channels. Its main job: "clear heat and detoxify." Practitioners reach for it in summer, for "wind-heat" colds (sore throat, fever, headache), and famously for tired, dry, or strained eyes — which is why office workers staring at screens all day sip it by the thermos (Me & Qi herb database, 2026).
There are several grades. Hangbaiju (Hangzhou white chrysanthemum) and Gongju (tribute chrysanthemum) are the sweet, mild ones you'd drink for pleasure. Taiju (yellow) is more medicinal and bitter. Ye juhua (wild chrysanthemum) is the strongest and most bitter, used more as medicine than as a daily drink.
On the science: chrysanthemum flowers are genuinely rich in flavonoids. A 2019 analysis of fifteen Hangbaiju samples in Antioxidants confirmed the flowers' main phenolics are chlorogenic acid, luteolin, and apigenin and their glycosides, and that these drive measurable antioxidant activity (Gong et al., Antioxidants, 2019). A pharmacokinetic study in Fitoterapia confirmed those flavonoids — luteolin, apigenin, chrysoeriol, diosmetin — are actually absorbed after you drink a chrysanthemum (Flos Chrysanthemi) extract (Chen et al., Fitoterapia, 2012). Antioxidant capacity in a cup is real. The leap from "antioxidants" to "cures eye strain" is not proven — treat the eye claim as tradition, not fact.
How to brew chrysanthemum tea:
- Use about 5–8 dried flower heads (or 1 heaping teaspoon of small buds) per 240ml cup.
- Heat water to 90–95°C (194–203°F). Don't use a rolling boil — it scorches the petals and turns the cup bitter.
- Steep 3–5 minutes. The liquor should be pale gold, clean, and lightly sweet.
- Re-steep 2–3 times; good flowers hold up.
- Add a few goji berries or a chunk of rock sugar to balance the slight bitterness — this is the classic ju qi (chrysanthemum-goji) combination.
A note of caution: chrysanthemum is in the daisy (Asteraceae) family. If you're allergic to ragweed, marigolds, or daisies, you can react to it. And because it's "cold" in TCM, traditional practice avoids heavy daily use during pregnancy or for people who run cold and get loose stools easily.
What does osmanthus tea (gui hua) do, and how do you brew it?
If chrysanthemum is the medicine cabinet, osmanthus is the perfume counter. The tiny golden blossoms of Osmanthus fragrans — gui hua — smell of ripe apricot, peach, and honey, and a pinch of them can scent an entire room. The flower blooms in autumn across southern China, and Guilin (literally "osmanthus forest") is named for it.
In TCM, osmanthus is treated as warm and sweet — the opposite temperature of chrysanthemum. Traditional uses lean digestive and respiratory: warming the stomach, easing a feeling of heaviness or bloating after meals, freshening breath, soothing a cough, and calming the mind (Orientaleaf tea guide, 2024; Teasenz osmanthus guide, 2024). Unlike goji or jujube, osmanthus has little formal clinical research behind it — it's prized mostly for aroma and gentle digestive comfort, and that's the honest framing.
Osmanthus shines two ways. On its own it makes a sweet, low-bitterness golden cup. Blended, it's a master scenter — osmanthus oolong and osmanthus black tea are some of the most fragrant teas China produces.
How to brew osmanthus tea:
- Use 1–2 teaspoons of dried osmanthus flowers per 240ml cup.
- Heat water to 90–95°C (194–203°F). Boiling water burns off the delicate aroma — the whole point of the flower.
- Steep 3–5 minutes. Re-steep 2–3 times; each infusion shifts slightly.
- To blend: add a small pinch (about ¼ teaspoon) of osmanthus to a pot of oolong or black tea for a fragrant, fruity lift.
- A little rock sugar or honey amplifies the natural apricot-honey note.
Because osmanthus is "warm" and gentle, it's one of the easier tisanes for people who find chrysanthemum too cooling. It pairs beautifully with a roasted oolong; if you want to understand oolong roast levels first, our universal gaiwan brewing method covers the vessel you'll use for both.
What does rose tea (mei gui hua) do, and how do you brew it?
Chinese rose tea isn't the big garden rose of a Western bouquet. It's mei gui hua — the small, deep-pink buds of Rosa rugosa, dried whole. The flavor is soft, floral, and faintly astringent, and the buds are usually brewed before they open.
This is the "emotional" tea of the group. In TCM, rose is sweet, slightly bitter, and warm, entering the Liver and Spleen channels, and its signature action is to "move qi and relieve stagnation." In plain terms: practitioners use it for stress, irritability, and the tight, frustrated, stuck feeling TCM calls Liver qi stagnation. It's also a classic women's herb, traditionally taken for menstrual cramps and irregular cycles (Me & Qi herb database, 2026; White Rabbit Institute of Healing, 2026). The suggested traditional dose is small — roughly 1.5 to 6 grams of buds.
The modern evidence is thin and early — mostly lab and animal work showing Rosa rugosa extracts contain calming flavonoids like quercetin and apigenin. There's no strong human trial proving rose tea relieves anxiety, so keep the mood claims in the "traditional use" column.
How to brew rose tea:
- Use 4–6 dried rosebuds (about 1.5–3 grams) per 240ml cup.
- Heat water to 90–95°C (194–203°F).
- Steep 3–5 minutes. The cup turns pale pink-amber with a gentle floral aroma.
- Re-steep 2–3 times.
- Rose blends beautifully with red (black) tea, or with a few jujube slices for a sweeter, rounder cup.
Caution: rose is "warm" and qi-moving, and traditional practice avoids strong daily use in pregnancy. As with any new herb, start small.
What's the goji-and-jujube pairing, and why is it everywhere?
Goji berries (gou qi zi) and red dates (hong zao, also called da zao) are the sweet, tonic backbone of Chinese herbal tea. Where chrysanthemum and rose are flowers you steep, these are dried fruits you simmer — and they bring real sweetness and body to a cup, no sugar needed.
Goji berries (Lycium barbarum) are small, sweet-tart, orange-red, and grown mostly in Ningxia. In TCM they nourish the Liver and Kidney, "nourish blood," and — most famously — "brighten the eyes." This is the most research-backed claim in the whole guide. Goji is unusually high in zeaxanthin, a carotenoid that concentrates in the macula of the eye. A 2011 double-masked, randomized, placebo-controlled trial in Optometry and Vision Science gave a milk-based goji formulation to adults aged 65–70 for 90 days and found increased plasma zeaxanthin and antioxidant capacity, with protective effects on macular pigment and soft drusen versus placebo (Bucheli et al., Optometry and Vision Science, 2011, PMID 21169874). A 2019 review in Oxidative Medicine and Cellular Longevity further catalogs goji's antioxidant compounds and mechanisms (Ma et al., 2019).
Red dates / jujube (Ziziphus jujuba) are wrinkled, sweet, and chestnut-like. Despite the name, they're unrelated to Middle-Eastern dates. In TCM they tonify Spleen qi, build blood, and "calm the spirit" (shen), and they're famous for being safe enough for daily, long-term use — even in pregnancy and childhood, by traditional standards (Me & Qi herb database, 2026; Herbal Reality jujube monograph, 2024).
The seed of a related sour jujube — suan zao ren — is the dedicated TCM sleep herb, and here the evidence is decent. A 2015 double-blind, randomized, placebo-controlled trial of the classical formula Suan Zao Ren Tang found that four weeks of treatment significantly improved total Pittsburgh Sleep Quality Index (PSQI) scores and sleep efficiency versus placebo (Chan et al., Evidence-Based Complementary and Alternative Medicine, 2015, PMID 26346534). Note: that trial tested a five-herb seed formula, not a cup of date tea — so don't oversell your bedtime brew. The everyday red-date drink offers gentler, traditional calming at best.
| Fruit | Chinese name | Key compound | Traditional role | Best evidence |
|---|---|---|---|---|
| Goji berry | 枸杞子 (gǒu qǐ zǐ) | Zeaxanthin, polysaccharides | Nourish blood, brighten eyes | RCT: ↑ plasma antioxidants, macular protection (2011) |
| Red date / jujube | 红枣 (hóng zǎo) | Polysaccharides, saponins | Tonify qi, build blood, calm shen | Traditional; safe for daily use |
| Sour jujube seed | 酸枣仁 (suān zǎo rén) | Jujuboside A & B | Calm shen, aid sleep | RCT (as formula): ↑ sleep quality (2015) |
How to brew goji and jujube:
- These are dense fruits, so treat them differently from flowers. Use near-boiling water, 95–100°C.
- A simple ratio: a small handful of goji (about 10–15 berries, 5–12 grams) and 3–5 jujube dates per 400–500ml.
- For jujube, slice or tear the dates first so the sweetness comes out, and simmer or steep 8–10 minutes. Goji needs less — add it in the last 5 minutes or it gets mushy.
- You can eat the rehydrated berries and dates afterward. That's normal and intended.
- The classic everyday cup is goji + chrysanthemum (ju qi cha): the cold chrysanthemum and the warm, sweet goji balance each other.
What is "eight treasures tea" (ba bao cha)?
Once you understand the individual ingredients, the famous blend makes sense. Eight treasures tea (ba bao cha, 八宝茶) is China's signature herbal mix — a sweet, fragrant tisane served along the old Silk Road and especially associated with the Hui Muslim communities of Ningxia and northwest China. It's also a teahouse staple in Sichuan and Beijing.
There's no single recipe — that's the point. The "eight" is symbolic. But four ingredients show up in almost every version: red dates, goji berries, chrysanthemum flowers, and dried longan (Sevencups eight treasures, 2026). Around that core, blenders add rosebuds, rock sugar, dried raisins, licorice root, dried longan, sometimes a base of green or oolong tea (which adds caffeine), and a pinch of osmanthus or jasmine for aroma.
A typical eight treasures lineup:
| Ingredient | Chinese name | What it brings |
|---|---|---|
| Red dates | 红枣 | Sweetness, body, qi tonic |
| Goji berries | 枸杞子 | Sweet-tart, "brightens eyes" |
| Chrysanthemum | 菊花 | Floral, cooling counterpoint |
| Dried longan | 桂圆 | Deep honeyed sweetness |
| Rosebuds | 玫瑰花 | Floral aroma, qi-moving |
| Rock sugar | 冰糖 | Rounds and sweetens |
| Dried raisins | 葡萄干 | Fruity depth |
| Licorice root | 甘草 | Sweet, harmonizing |
How to brew ba bao cha: Put a spoonful of the blend in a tall glass or covered bowl (gaiwan), pour 90–95°C water (boiling if there's no flower component), cover, and steep 3–5 minutes. Traditionally it's drunk straight from the gaiwan, the lid used to hold back the floating ingredients. Top up with more hot water 2–3 times across an afternoon.
How do these herbal teas compare at a glance?
Here's the whole cabinet in one table — temperature, time, and what each cup is for.
| Tisane | Water temp | Amount per 240ml | Steep | TCM nature | Best for |
|---|---|---|---|---|---|
| Chrysanthemum | 90–95°C | 5–8 flowers | 3–5 min | Cold | Heat, tired eyes, summer |
| Osmanthus | 90–95°C | 1–2 tsp | 3–5 min | Warm | Digestion, aroma, breath |
| Rose | 90–95°C | 4–6 buds | 3–5 min | Warm | Stress, mood, cycles |
| Goji | 95–100°C | 10–15 berries | 5–8 min | Neutral | Eyes, blood, daily tonic |
| Jujube (red date) | 95–100°C | 3–5 dates | 8–10 min | Warm | Qi, blood, calm |
| Eight treasures | 90–95°C | 1 heaped tbsp | 3–5 min | Mixed | Sweet all-day sipping |
A few honest caveats worth repeating. These tisanes are food-grade and pleasant, and a couple have real research behind specific compounds — goji's zeaxanthin and the jujube-seed sleep formula most of all. But "antioxidant-rich" is not the same as "treats disease." Don't replace prescribed treatment with a cup of flower tea. And if you're pregnant, nursing, on blood thinners or other medication, or prone to plant allergies, clear it with a professional first. For a deeper look at how Chinese tea health claims hold up against the evidence, see our breakdown of health claims versus real research.
How do you store dried flowers and fruit so they last?
Flowers and fruit fade faster than tea leaves. Aroma is the first thing to go.
- Airtight and dark. Light and air kill the volatile oils that make osmanthus and rose smell good. Use a sealed tin or jar, away from sunlight.
- Dry and cool. Moisture invites mold, especially in goji and jujube, which still hold some sugar and softness. A cool cupboard works; the fridge is fine for goji if your kitchen runs humid.
- Whole, not crushed. Buy and store flowers whole. Crushed petals oxidize fast.
- Use within a year. Unlike aged pu-erh or white tea, these don't improve with time. Chrysanthemum and rose are best within 12 months; goji and jujube keep a bit longer if bone-dry.
- Watch for off smells. A musty or fermented smell means it's gone. Toss it.
Frequently asked questions
Do chrysanthemum, osmanthus, rose, goji, or jujube teas have caffeine? No. All five come from flowers or fruit, not the tea plant (Camellia sinensis), so they're naturally caffeine-free. The exception is blends — eight treasures tea or osmanthus oolong may include real tea leaves, which do contain caffeine. Check the label if caffeine matters to you.
Can I drink these herbal teas every day? Goji and jujube are traditionally considered safe for daily, long-term use and are gently sweet, so they're easy everyday drinks. Chrysanthemum and rose are fine in moderation for most people, but both have a TCM "temperature" (chrysanthemum cold, rose warm) that traditional practice says shouldn't be overdone, especially in pregnancy. If you have a medical condition or take medication, check with a doctor.
Which one helps with sleep? Jujube — specifically the sour jujube seed (suan zao ren) — is the classic TCM sleep herb, and a 2015 randomized trial found the seed-based formula Suan Zao Ren Tang improved sleep quality versus placebo. A cup of red-date tea is gentler and not the same as that formula, but it's caffeine-free and traditionally calming, which makes it a reasonable evening drink.
Is goji tea actually good for your eyes? There's real signal here. Goji is rich in zeaxanthin, a carotenoid that concentrates in the macula, and a 2011 placebo-controlled trial in Optometry and Vision Science found goji supplementation raised plasma antioxidants and protected macular health in older adults. That said, the trial used a specific formulation over 90 days — drinking the occasional cup is pleasant and traditional, but don't expect it to treat an eye condition.
What's the best beginner herbal tea to start with? Goji-chrysanthemum (ju qi cha) is the easiest on-ramp: a few chrysanthemum flowers, a small handful of goji berries, hot-but-not-boiling water, 5 minutes. It's naturally sweet, caffeine-free, balanced (cooling flower plus warming berry), and forgiving. From there, try osmanthus for aroma and rose for a floral change of pace.
Related guides
- Top 10 Chinese Teas Every Beginner Should Try
- Chinese Tea: A Beginner's Guide to Getting Started
- Chinese Tea Research: Health Claims vs. Evidence
- Gaiwan Brewing: The Universal Chinese Tea Method
- How to Brew White Tea: Cold and Hot Methods
Sources
- Bucheli, P., et al. (2011). Goji berry effects on macular characteristics and plasma antioxidant levels. Optometry and Vision Science, PMID 21169874. https://pubmed.ncbi.nlm.nih.gov/21169874/
- Chan, Y.-Y., et al. (2015). Clinical efficacy of Suan Zao Ren Tang for sleep disturbance during methadone maintenance: a randomized, double-blind, placebo-controlled trial. Evidence-Based Complementary and Alternative Medicine, PMID 26346534. https://pmc.ncbi.nlm.nih.gov/articles/PMC4539464/
- Gong, J., et al. (2019). Comparison of phenolic compounds and the antioxidant activities of fifteen Chrysanthemum morifolium Ramat cv. 'Hangbaiju' in China. Antioxidants (Basel). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720787/
- Chen, L., et al. (2012). Pharmacokinetic study of luteolin, apigenin, chrysoeriol and diosmetin after oral administration of Flos Chrysanthemi extract in rats. Fitoterapia. https://pmc.ncbi.nlm.nih.gov/articles/PMC7127355/
- Ma, Z. F., et al. (2019). Goji berries as a potential natural antioxidant medicine: an insight into their molecular mechanisms of action. Oxidative Medicine and Cellular Longevity. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6343173/
- Me & Qi. Ju Hua (Chrysanthemum flower) herb database (2026). https://www.meandqi.com/herb-database/chrysanthemum-flower
- Me & Qi. Mei Gui Hua (Rose bud) herb database (2026). https://www.meandqi.com/herb-database/rose-flowers
- Me & Qi. Da Zao (Jujube/red date) herb database (2026). https://www.meandqi.com/herb-database/jujube-dates
- White Rabbit Institute of Healing. Rose (Mei Gui Hua) monograph (2026). https://www.whiterabbitinstituteofhealing.com/herbs/rose/
- Herbal Reality. Chinese jujube monograph (2024). https://www.herbalreality.com/herb/jujube-fruit/
- Orientaleaf. Osmanthus tea guide: benefits, flavor, brewing (2024). https://orientaleaf.com/blogs/tea-101/benefits-of-osmanthus-tea
- Teasenz. Osmanthus tea: blend recipes, steeping guide, health benefits (2024). https://www.teasenz.com/osmanthus-tea
- Seven Cups. Eight Treasures Herbal Tea (2026). https://sevencups.com/shop/eight-treasures-herbal-tea/