Chrysanthemum flower

Habitat & Origin

Chrysanthemum (Chrysanthemum morifolium) originates from imperial Chinese gardens, where the plant has been cultivated for thousands of years in light, well-drained soils with abundant sun and cool nights. The shrubby plants form an abundance of flower heads in late summer and autumn, with white, yellow or soft pink ray flowers. For tea traditions, mainly white and yellow varieties are used, harvested just as the blooms fully open but are still firm. The flowers are hand-picked and dried on bamboo mats or in warm-air chambers, preserving form and volatile oils. At Maison Tisane, we select flowers that are light and resilient, without discolouration or musty tones — signs of a chrysanthemum that will bring clarity to the cup.

Active compounds

Chrysanthemum blossom contains delicate flavonoids, mild bitter components and soft aromatic compounds that carry the airy, floral character of the plant. These substances dissolve gradually, giving the cup a refined clarity — as though a gentle beam of light passes through it. A graceful addition that gives blends a serene floral breath.

Ayurvedic approach

In Asian traditions, chrysanthemum is seen as a cool, calm blossom that brings clarity to the sensory palette. Energetically it aligns with Pitta-soothing qualities and gives Kapha a light ordering movement, while Vata is approached with care due to the dryness. The plant was associated in Chinese culture with autumnal stillness: a moment of cooling after the summer’s heat. In a cup, chrysanthemum conveys this serene, golden clarity.

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