What flower is mixed with pu-erh tea to make the dim sum tea blend called guk pou?

Chrysanthemum is the flower mixed with pu-erh tea to make the dim sum blend called guk pou.

The name guk pou, written 菊普, combines the Cantonese word for chrysanthemum with a shortened form of pu-erh. The drink pairs earthy, often fermented pu-erh with the floral fragrance of dried chrysanthemum blossoms, creating a familiar tea option in Cantonese restaurants.

Chrysanthemum tea is technically a flower-based tisane rather than a tea made from Camellia sinensis leaves. Commonly used species include Chrysanthemum morifolium and Chrysanthemum indicum. Pu-erh, by contrast, is made from tea leaves and is known for its deep, mellow, earthy character.

Jasmine is another popular tea at yum cha, which makes it a plausible mix-up, but jasmine is not the flower that defines guk pou. The blend may also be spelled guk bou or described in English as chrysanthemum pu-erh.