First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song dynasty.

[3] To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added.

The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

[4] Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea.

Gukhwacha (국화차; 菊花茶) is made from dried Indian chrysanthemum collected before fully opened.