Eating in China
AI-generated editorial illustration of Wuhuacha flower herbal drink.

Wuhuacha flower herbal drink

五花茶Wǔhuāchá

A simmered blend of dried flowers

Wuhuacha is a Guangdong herbal drink made by boiling dried flowers in water. Its name means “five-flower tea”, but the flower mixture varies. It can be served warm, and some home preparations are sweetened with honey.

Specification
Freshly prepared herbal drink; recipe and serving size vary by maker.
Order in Chinese

At the table

How to enjoy it

Sip it warm; if served hot, let it cool first. Ask whether honey or another sweetener has been added.

A useful check

The name does not identify every herb in the cup. If you have ingredient restrictions or allergies, check the blend before ordering.

How it may vary

The flower blend varies. Honey is optional; versions sweetened with honey are not vegan. Confirm the actual recipe if this matters to you.

Know what you’re trying.

Specification
Freshly prepared herbal drink; recipe and serving size vary by maker.

Ingredients

Water and dried flowers, which may include chrysanthemum, honeysuckle and red cotton-tree flowers (Bombax ceiba). Other flowers or herbs may be used; some home recipes include prunella. Honey is an optional sweetener, not a universal ingredient.

Origin & regional roots

Guangdong

Associated with Guangdong.

About this regional connection

Guangdong: A named Guangdong herbal-drink preparation; not a claim of exclusive origin.

Explore related drinks

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有五花茶吗?

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

Five-flower tea in Guangdong’s herbal-drink heritage

Five-flower tea is a familiar Cantonese liangcha (herbal drink), made by simmering dried flowers rather than steeping tea leaves. A Guangzhou public garden introduces flowers used in local blends, including red cotton-tree flowers (Bombax ceiba) and frangipani. Cantonese herbal-tea preparation has been listed as national intangible cultural heritage since 2006; the recognition covers the wider tradition, while five-flower blends can vary.

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