Cha Hua (Tieguanyin Tea Flowers)
Low Caffeine Herbal Tea 40g
A soft and honeyed herbal brew made from the rare flowers of the tea plant, which can only be produced in very clean and organic environments. Complex and light flavors with notes of toasted grain and a sweet fragrance. A cooling herbal used to treat the lungs and skin.
Out of stock
- Tea Origin
- Anxi County, Fujian Province
- Tea Bush
- Hongxin Tieguanyin (Red Heart Tieguanyin)
- Tea Master
- Zhang Shuiquan and Zhang Qingjian
- Harvest Time
- Picking Standard
- Partly open flowers
Aside from the leaves of the tea plant, the blossoms of the tea bush offer their own mild and sweetly fragrant infusion. The soft flavor of the golden amber brew possesses honeyed and fruity notes reminiscent of toasted grains and pomegranate. Made from the Tieguanyin cultivar of tea bush, the tangy notes recall the characteristic sour fruit overtones of Tieguanyin leaf teas. It is popular to blend tea flowers with Anxi wulong tea. Tea flowers are considered cooling in Chinese herbalism.
As tea flowers come from the same plant as tea leaves, they do contain a small amount of caffeine. However, they only have about half as much caffeine as tea leaves and the effect is mild.
In Anxi County in Fujian, the Tieguanyin tea bushes that our flowers come from only produce flower buds once a year, around September. The flowers bloom and are harvested in autumn from October to early December, after the regular tea leaf harvest is over. As the tea plant is highly sensitive, flowers are rare and mostly produced under more organic or wild conditions. Tea plants growing in terrace gardens are usually too closely crowded and will not flower. It is more common for tea plants to produce flowers in the high mountains or further south in Yunnan Province. Our tea flowers come from high altitude mountain gardens where the plants produce more flowers, but there are still only very limited quantities available for harvest. Not every plant that flowers will do so every year, and in 2018 many of the bushes did not flower at all.
Tea flowers are all harvested by hand when the blossoms are 2/3 of the way open with the petals still curled in, instead of fully open so that the petals do not detach. They are harvested in large fabric bags or bamboo baskets and brought back from the gardens for sorting to remove any leaves and sprigs. The flowers are spread out on woven wooden trays and then allowed to dry completely naturally in the sunshine for three days.
History of Tea Flowers
Tea flowers were mentioned in the first book written about tea 1,200 years ago, the famous Cha Jing. The author Lu Yu compared them to the white rose known as bai qiang wei 白蔷薇, likely for their similar appearance. The tea flower’s loosely arranged four to five round white petals around a yellow center of many stamens is highly reminiscent of a small wild rose. In traditional Chinese herbal medicine, their cooling properties are used to treat skin conditions such as rashes and acne and to support the immune system.
Cha Hua (Tieguanyin Tea Flowers) brewing guidelines
Teaware: 12 oz glass, cup, or porcelain pot
Amount: 1 ½ Tbs (4g) flowers
Water: 212°F filtered water
Infusion: 1st infusion at least 2 minutes. This herbal tea is good for 4 infusions.