Chrysanthemum, Cassia Seed and Lotus Leaf Tea

Why people make this tea

When Hong Kong summer heat becomes stifling, Nourilo reaches for this trio. Lotus leaf lifts the heaviness that humid, hot days leave in the body, chrysanthemum clears the kind of head pressure or dizziness that can creep in on hot afternoons, and cassia seeds — once lightly dry-fried in a pan — open up a gently nutty aroma and release compounds that modern research associates with supporting healthy blood pressure, cholesterol levels, and liver function. Together they make a tea that is not just therapeutic on paper but genuinely refreshing to drink.

Method

1. Dry-fry the cassia seeds in a clean, ungreased wok or pan over medium heat, stirring constantly, until they release a toasty, slightly nutty aroma. Remove and allow to cool slightly.
2. Place the cassia seeds, chrysanthemum flowers and lotus leaf together in a teapot or large heatproof cup.
3. Pour a small amount of freshly boiled water over the ingredients, swirl briefly, and drain — this first rinse removes dust and any surface impurities.
4. Pour in fresh boiling water to fill the pot, cover, and steep for 5 minutes.
5. Pour and enjoy. The same leaves can be re-steeped once or twice.

Nourilo’s Tips

Skipping the dry-fry step makes a noticeably weaker tea — if your cassia seeds have not been roasted, steep them in simmering (not just boiling) water for at least 15 minutes instead. This tea is best drunk fresh; it is not suitable for storing overnight, unlike bean-based teas. For those with qi and blood deficiency who want to make cassia part of their routine, try combining 1 tablespoon of dry-fried cassia seed with 1 tablespoon each of red dates (sliced) and longan meat and steep as a daily tea — this version is warming and nourishing rather than purely cooling.