Ju Hua

Ju Hua are the flower heads of familiar florist's chrysanthemums and they make a popular cooling tea in China, which is now readily available in cartons from takeaways and supermarkets.

The herb has been used for at least 2,000 years and was first listed by Shen Nong. He gave it the alternative name of Jie Hua (seasonal flower) and suggested that protracted use would "slow ageing and prolong life".

BOTANICAL NAME: Dendranthema x grandiflorum

COMMON NAME: Chrysanthemum

FAMILY: Compositae/ Asteraceae


TASTE : Pungent, sweet, bitter


MERIDIANS: Lung, liver

ACTIONS: Antibacterial, antifungal, antiviral, anti-inflammatory, lowers blood pressure, relaxes blood vessels

TRADITIONAL USES • to disperse wind and heat • to clear liver heat and calm liver wind • to neutralize toxins

TYPICAL CHINESE DOSE: 9-18 grams (1/3 – 3/5 ounce)

COMBINATIONS Used with Chuan Xiang for headaches due to external wind-heat; with Gou Qi Zi for headaches, dizziness, and vertigo due to ascending liver yang; and with Sang Ye, Bo He, Jie Geng, lian Qiao, and other herbs in Sang Ju Yin, which is used for alleviating the type of wind-heat that causes common colds and influenza.

CAUTIONS: Avoid with diarrhoea and in Qi deficiency

Return to List of Chinese Herbs
Return from Ju Hua to Chinese Medicine

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.