2009 Cha Hua (Tea Flowers) from Norbu Tea

NorbuWOW! Another truly unique, fun, mysterious, and goofy-looking tea!

And I mean that in the best, most respectful way!

A little loose leaf goes a long way with this because it expands a lot!

It doesn’t really have much of an aroma, but that’s ok because it sure does taste awesome! Oddly there is a slight polleny-type texture but I’m not saying that is a bad thing – it’s a little hard to describe, actually.  It’s sweet and floral and honey-esque.

I did try this for a 2nd infusion and it was even better than the first!  It was less polleny texture-wise and more like honey or ‘mead’ or wine-like towards the end on taste.

Norbu describes this tea as:

Cha Hua literally means “Tea Flower,” and these little flowers are exactly that: the flowers of Yunnan broad leaf Camellia Sinensis tea trees. Tea trees bloom mainly in the Fall before they go dormant for the Winter months, and these flowers were picked at their peak just before the flowers would have given way to seeds. They are simply picked and sun dried like White Teas.

These particular Cha Hua were harvested in early September, 2009 on Jing Mai mountain in Xishuangbanna in the far south of Yunnan Province. Jing Mai refers to an area of approximately 1,650 acres, and some scholars say it has been used continuously for tea cultivation since around 700 AD. Many tea trees have been planted or grafted in this area over the years, and a good portion of these ancient trees are still commonly used for production of sought after “Wild Arbor” Pu-Erh Teas.

This is an interesting brew. It is not tremendously floral-sweet in the way that flower scented teas (jasmine, osmanthus, rose, etc) can be. It is more subtle and earthy with a pollen/honey sweet finish. Even though these are just the flowers & do not contain the leaves of tea plants, this does not mean that they are caffeine free. The caffeine level is milder than a lot whole leaf teas, but if you are sensitive to caffeine these are unfortunately not for you. These flowers can be infused several times if steeped Gong-Fu style and are a welcome and warming infusion for winter or any season.

This is certainly a tea that will make you think…when you look at it and when you taste it.  I challenge you to expand your tea horizons and give it a try!  I’m so glad I did!

Cha Hua Wild Tea Flowers Jing Mai Mountain, Yunnan Fall Harvest 2009

One Comment


What a nice review! I’m in a process of learning more about tea. Although a coffee drinker for years, I have recently discovered tea and specifically blooming tea. I love its delicate taste and delightful aroma. The other great thing about teas are the varieties. Each one has such unique characteristics. Last but not least, “taking tea” is such a healthy habit and, when adopted as a daily habit, is actually healthy – something that few habits can claim. It’s fun that this blog entry is about tea flower tea, because that’s what I call my website – A Tea Flower Moment. We talk about tea, it’s healthy benefits and how to use it to learn mindfulness.

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