Chrysanthemum, Rose, and Sticky-Rice Pu'er: Flavored Pu'er

Pu'er has plenty of flavor on its own, but many people first try pu'er in a cup with chrysanthemum, rose, or nuomixiang added. Some of these "flavored pu'er" teas come from teahouse culture, others from local traditions in Yunnan.

What Is Chrysanthemum Pu'er?

Chrysanthemum pu'er (jupu) is simply ripe pu'er with chrysanthemum, especially common in the teahouses of Hong Kong and Guangdong. Order "gukpou" (the Cantonese pronunciation) and the server will drop a few dried chrysanthemum flowers into a pot of ripe pu'er.

Why chrysanthemum? Ripe pu'er is full and mellow with an aged aroma, while chrysanthemum is fragrant with a slight sweetness. One rich and one light, they make a crisp, smooth drink alongside the richness of dim sum. It's a classic pairing that grew out of teahouse dining habits.

Making chrysanthemum pu'er at home is easy:

• 5–7 grams of ripe pu'er with 3–5 dried chrysanthemum flowers (Hangzhou white chrysanthemum or gongju both work).
• A 300–500 ml teapot and boiling water at 100°C.
• Rinse the ripe pu'er once, add the chrysanthemum, then pour and steep for 30 seconds to 1 minute.

Too much chrysanthemum will drown out the tea, so start with a little and adjust. For the history of Hong Kong teahouses and pu'er, see Hong Kong Teahouses and Pu'er.

Does Sticky-Rice Pu'er Contain Rice?

No. The aroma of sticky-rice pu'er comes from a plant called nuomixiang, scientific name Strobilanthes tonkinensis, in the Acanthaceae family, found in Yunnan, Guangxi, Vietnam, Thailand, Laos, Myanmar, and elsewhere. Its sun-dried leaves have an aroma like steamed sticky rice or pandan leaf, and in Yunnan it's often processed together with tea.

Common kinds of sticky-rice pu'er:

• Sticky-rice loose ripe pu'er: ripe pu'er blended with nuomixiang leaves.
• Sticky-rice sui yinzi: ripe tea and nuomixiang leaves processed together into small nuggets. See Sui Yinzi (Tea Fossils).
• Sticky-rice mini tuocha and dragon pearls: pressed into small single-session portions.

Ripe pu'er itself has a ripe sweetness sometimes called "nuo xiang" (glutinous aroma). That comes from wodui and is different from products with nuomixiang leaves added. Check whether the ingredient list includes nuomixiang (or nuomixiang leaves) to tell them apart.

How Rose Pu'er Is Made

Common methods for rose pu'er include:

• Blending: dried rose petals or buds are mixed into ripe or raw pu'er in set proportions.
• Pressing together: roses and pu'er are steamed and pressed together into mini cakes, mini tuocha, or dragon pearls.
• Scenting: tea leaves are placed with fresh flowers to absorb their fragrance, and the flowers are then picked out, as with scented teas. This method is less common.

Yunnan also grows edible roses, and some products highlight that they use Yunnan roses. The sweet fragrance of rose goes well with the mellow body of ripe pu'er, and it's often made in small portions suited to gift-giving.

Other Common Flavored Pu'er

Is Flavored Pu'er Still Pu'er?

Under the national standard for pu'er, pu'er is tea made from sun-dried Yunnan large-leaf tea by specific processes, and the standard doesn't include adding other plants. So products with chrysanthemum, rose, or nuomixiang leaves added are, strictly speaking, reprocessed tea drinks made of "pu'er plus other ingredients," not pure pu'er.

In Taiwan, packaged foods must by law state the product name and contents, so flavored pu'er with other ingredients lists each ingredient on the label. If you like pure tea flavor, the ingredient list will tell you; if you like floral and herbal notes, flavored pu'er is a great way to get started.

Making Your Own Pairings at Home

To try floral and herbal flavors, you don't have to buy ready-made products. Pairing at home gives you more control over the proportions:

• Tea first, then flowers: after rinsing the ripe pu'er, drink the first infusion plain and add the flowers or herbs for the second, so you can taste the difference.
• Start small: 2–3 chrysanthemum flowers, 3–5 rose buds, or a small pinch of osmanthus is enough.
• Choose clean ingredients: use clearly labeled dried flowers and herbs meant for food.

That way, one pot of tea gives you two different experiences.

FAQ

What is chrysanthemum pu'er? Ripe pu'er with chrysanthemum, a classic order in the teahouses of Hong Kong and Guangdong.

Does sticky-rice pu'er contain rice? No. The aroma comes from the leaves of nuomixiang, a plant in the Acanthaceae family.

How is rose pu'er made? Rose petals or buds are blended with pu'er, or pressed with it into mini cakes, mini tuocha, or dragon pearls.

Is flavored pu'er still pu'er? It's a reprocessed tea drink made of pu'er plus other ingredients, not pure pu'er. The ingredient list shows everything inside.