Chrysanthemum tea, known in East Asia as Jú Huā Chá, is an herbal infusion prepared by steeping the dried flowers of specific chrysanthemum species. The most common varieties are Chrysanthemum morifolium and C. indicum, native to East Asia. This floral drink has been a part of traditional Chinese medicine for centuries. The tea’s long-standing popularity is rooted in its perceived health benefits, which modern science is now exploring to understand its chemical foundation.
Key Bioactive Compounds and Antioxidant Activity
The health-supporting properties of the infusion are linked to its rich profile of bioactive phytochemicals. Chrysanthemum flowers are abundant in polyphenolic compounds, including flavonoids, phenolic acids, and carotenoids. These compounds are responsible for the tea’s potent antioxidant activity within the body.
Flavonoids are the most significant group, with prominent examples being luteolin, apigenin, and acacetin. These molecules act as free-radical scavengers, neutralizing unstable atoms that cause cellular damage through oxidative stress. The high concentration of these flavonoids contributes to the tea’s ability to protect cell integrity.
The flowers also contain chlorogenic acids, a type of phenolic acid. Certain varieties also contain carotenoids, such as lutein and zeaxanthin. These compounds work together to reduce oxidative damage, a common underlying factor in various chronic conditions.
Specific Physiological Effects
Support for Ocular Health
Chrysanthemum tea is famously associated with promoting eye health, a belief strongly supported by its chemical makeup. Lutein and zeaxanthin, two carotenoids found in the tea, accumulate in the macula of the human eye. These compounds form a protective pigment that filters harmful blue light and shields photoreceptor cells from oxidative damage. The tea is often consumed to alleviate eye strain and dryness, particularly in individuals who spend long hours focusing on screens.
The flavonoid luteolin also plays a role in ocular protection by exhibiting anti-inflammatory effects within eye tissues. Regular consumption may help maintain visual acuity and reduce the risk of developing age-related macular degeneration, a condition linked to chronic oxidative stress.
Anti-inflammatory and Cooling Properties
In traditional Chinese medicine, chrysanthemum is classified as a “cooling” herb, used to “clear heat” from the body, a concept that aligns with modern understanding of inflammation reduction. The phenolic compounds, particularly flavonoids and chlorogenic acids, demonstrate scientifically recognized anti-inflammatory capabilities. They function by modulating signaling pathways involved in the inflammatory response.
This anti-inflammatory action has implications for cardiovascular health, as chronic, low-grade inflammation is a factor in high blood pressure. Compounds in chrysanthemum may contribute to the relaxation of blood vessels, supporting healthy blood flow and helping to maintain normal blood pressure levels. The tea’s cooling effect is also traditionally employed to soothe skin irritations and reduce discomfort associated with minor fevers.
Immune and Calming Support
Chrysanthemum tea has been traditionally used to address initial symptoms of minor colds, such as sore throats and headaches. The combination of its anti-inflammatory and mild antibacterial properties contributes to this traditional immune support. The mild, floral nature of the tea also provides a gentle calming effect on the nervous system. Consuming the warm beverage can help reduce mild stress and promote a sense of well-being.
Safety Profile and Consumption Guidelines
Chrysanthemum tea is generally considered safe for consumption by the majority of the population. The typical preparation involves steeping 3 to 5 grams of dried flowers in hot water (90 to 95 degrees Celsius) for several minutes until the water turns a pale yellow color. This simple steeping process ensures the extraction of the beneficial compounds.
However, certain individuals should exercise caution due to the plant’s biological classification. Chrysanthemums belong to the Asteraceae family, which also includes plants like ragweed, daisies, and marigolds. People with known allergies to these plants may experience an allergic reaction to chrysanthemum tea, which can manifest as skin irritation.
Furthermore, some compounds in chrysanthemum have been shown to increase the skin’s sensitivity to sunlight, known as photosensitivity. Individuals who consume the tea regularly should be mindful of sun exposure and consider appropriate skin protection. Caution is also advised for specific populations.
Specific Cautions
- Pregnant or breastfeeding women, as there is insufficient data to confirm safety during these periods.
- Individuals taking medications, such as those prescribed for blood pressure or blood sugar regulation, should consult a healthcare provider due to potential interactions.