Herbal & Flower Teas
Dendrobium Flower and Chrysanthemum Tea
traditionally used to nourish liver Yin, support eye comfort, and ease emotional tension
Why people make this tea
Dendrobium flowers (shi hu hua) from iron-bark dendrobium (tie pi shi hu) are a relatively recent addition to the traditional herbal tea repertoire — the plant has long been used in Chinese medicine for its stem, but the flowers carry a similar and somewhat gentler quality with a beautiful fragrance. Available at specialist herb and tea shops and Asian grocers, they are worth seeking out. According to traditional understanding, they support the liver and stomach systems, benefit the eyes, ease emotional tension, and have a generally nourishing effect on Yin fluids — meaning they are considered particularly suited to people who feel run-down, dry-eyed, or emotionally depleted.
Paired with chrysanthemum — one of the most trusted herbs in Chinese eye-care tradition — this tea becomes something lovely: fragrant, clear in colour, easy to drink, and genuinely appropriate for anyone who spends a lot of time at a computer or under artificial lighting.
Who it suits / who should be cautious
- Particularly suited to people who spend long hours at screens, experiencing eye fatigue, dryness, or mild blurred vision
- Also suitable for those under emotional stress, working in high-pressure environments, or who tend to overheat easily
- Helpful as an everyday tea for those managing early-stage cataracts or eye deterioration (alongside appropriate medical care)
- Those with a cold constitution or cold hands and feet can add a small strip of dried tangerine peel (chen pi) to warm and balance the tea
- Chrysanthemum is slightly cooling — those who run cold should not drink large amounts daily
Why these ingredients (the food-therapy logic)
- Dendrobium flowers (shi hu hua, Dendrobium sp.): The flowers of the dendrobium plant are traditionally associated with easing liver Qi stagnation, nourishing the stomach, calming the spirit, supporting eye clarity, and slowing cellular ageing. They have a pleasant, mild floral flavour.
- Chrysanthemum (ju hua): One of the most used herbs in Chinese eye-support tradition. Associated with clearing liver heat, benefiting the eyes, calming the mind, and easing headaches. Can be used in hangzhou, tribute (gong ju), or bud (tai ju) form — all work well.
Ingredients (1 pot)
| Ingredient | Amount | Notes |
|---|---|---|
| Dendrobium flowers (shi hu hua) | 1 tablespoon (dried) | Available at Chinese or Asian grocers, or online |
| Chrysanthemum flowers (ju hua) | 1 tablespoon | Any variety: hang ju, gong ju, or tai ju all work |
| Water | Enough to fill a small teapot | Freshly boiled; steep as a tea |
Method
- Place the dendrobium flowers and chrysanthemum into a teapot or heatproof glass.
- Rinse once with a small splash of boiling water, then discard this first rinse — this cleans the flowers.
- Pour in freshly boiled water, cover, and steep for 5 minutes.
- Pour and drink. The flowers can be re-steeped with fresh water throughout the day until the flavour fades.
Bro Niu’s tips
After steeping, the dendrobium flowers become pleasantly crisp and can be eaten as a snack — they have a refreshing, slightly crunchy texture. A bowl of scrambled eggs with the leftover steeped flowers is a delicious way to use them up.
Any variety of chrysanthemum works for this tea: hangzhou chrysanthemum (hang ju), tribute chrysanthemum (gong ju), and bud chrysanthemum (tai ju) are all fine. Tai ju is the smallest variety — it blooms beautifully when steeped and has a lovely golden colour.
If you are using stone dendrobium (shi hu) in powdered form rather than the flowers, the best approach is to dissolve the powder in warm water and drink it. Genuine iron-bark dendrobium powder has a slight stickiness when mixed — if the powder dissolves cleanly without any stickiness, it may not be authentic. Keep chrysanthemum as a separate steep in that case.
Drink this tea 3–4 times per week rather than daily if you run cold.
Community questions answered (selected)
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Q (PEGGY): I cannot find dendrobium flowers. Can I substitute with dendrobium pieces (shi hu granules) and chrysanthemum? And is it better to powder the dendrobium or steep it whole? Bro Niu: For dendrobium granules or dried stems, the best approach is to grind them to a powder and dissolve in warm water. Genuine dendrobium has a slight stickiness when dissolved — if it dissolves completely without any stickiness, it may not be authentic. Steep the chrysanthemum separately, then combine the two to drink.
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Q (Grace): What other ingredients work well steeped with fresh dendrobium? Can it be taken daily? Bro Niu: Some people blend fresh dendrobium with apple or carrot in a blender with cold boiled water to make a fresh juice — this is particularly good for the eyes. You can enjoy it daily.
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Q (EmEm): I tend to run cold and have cold hands and feet, but I am often sleep-deprived and get sore throats. Can I drink chrysanthemum and goji berry tea? Bro Niu: Repeated sore throats can come from either Yin deficiency with false heat, or from low immunity. You can drink chrysanthemum and goji berry tea — adding a little American ginseng (hua qi shen) makes it even better.
Published May 22, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
