Chinese Herbal 'Teas' That Aren't Tea (But Belong in Your Cup)
Strictly speaking, “tea” comes only from the Camellia sinensis plant. But across China, people drink many tisanes — infusions of flowers, fruits, and herbs — that are part of daily life. Here are three classics.
Chrysanthemum (菊花, Ju Hua)
Dried chrysanthemum flowers steep into a pale, floral, slightly sweet cup. Often paired with goji berries or a touch of rock sugar. Served cool in summer or warm year-round. It is the most common “flower tea” in China.
Goji Berry (枸杞, Gou Qi)
Tiny red berries, mildly sweet and chewy, rich in color. Usually added to green tea or chrysanthemum, or steeped alone. A spoonful per cup is enough.
Jujube / Red Date (红枣, Hong Zao)
Dried red dates, sliced and steeped, give a warm, sweet, almost caramel-like infusion. Popular in winter and in nourishing blends.
How to Brew Them
These are forgiving: use 90–100°C water, steep 5–10 minutes, and re-infuse. They are naturally caffeine-free, so they suit evenings.
A Note
We share general knowledge about traditional drinks only and do not provide medical or health advice. If you have health conditions or take medication, consult a qualified professional before using any herbal infusion regularly.
Think of these as the caffeine-free cousins of true tea — pleasant, flexible, and a gentle way to explore Chinese drinking culture beyond the six tea types.
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