In Chinese it will simply be called something like "Tea Flower cake",
or chahua bing

You can find plenty of them on taobao.

Just flowers:
http://auction1.taobao.com/auction/5...47c1c827.jhtml

Cooked+flowers:
http://auction1.taobao.com/auction/5...bc539922.jhtml

Raw+flowers
http://auction1.taobao.com/auction/5...07e443e6.jhtml

So you've got it all covered.

I think I'll treat it like any floral tea -- drink it up now, if your
cake is pressed entirely with flowers.

MarshalN
http://www.xanga.com/MarshalN

On Feb 4, 8:06 am, "Shen" wrote:
On Feb 3, 9:18 am, Mike Petro wrote:



On 2 Feb 2007 21:14:49 -0800, "Shen" wrote:

Hi, all,
A while ago, when I was even less knowlegable than I am now, I bought
a 8-9 inch topaz coloured tea bud beeng cha from YSLLC.
Now, I am drinking it. It is lovely. A golden soup with floral and
honey overtones. The tea crumbles easily and seems very delicate.
I am bewildered as how to care for it. It seems that dealing with it
as I would a pu-ehr may not be such a good idea because the colour
seems so fragile and I'm thinking it should be airtight and in the
dark. I am assuming it is a pu-erh.
Since then, I do label everything as it arrives and read up*; however,
there is really no tea flower beeng cha info on the web.
Has anyone had the stuff? Do you like it and why? Where did you find
yours and how do you keep it? Does it have a shelf life? (Short, I
would assume?)
Thanks in advance for any info you can kindly spare.
Shen

There are two common forms of this. One is a cooked puerh cake with
tea flowers mixed in, the other is "simply a bingcha made solely from
"Da Ye" (the tea variety used for puerh) Tree flowers". The flowers
will deteriorate with age so it is best to go ahead and use it up.
Storing it in a ziplock bag or other airtight container will help to
preserve the aromatics. It is commonly added with puerh, particularly
cooked puerh, rather drinking by itself.

___________
Mike Petrohttp://www.pu-erh.net-Hide quoted text -

- Show quoted text -

I don't know, Mike. This stuff looks raw. I think it may be "a bingcha
made solely from Da Ya". I've stored it in the orginal bubblewrap,
then a ziplock, then an airtight tin. Do you know what this bingcha
would be called? I haven't seen any more of it anywhere. I am
presuming it would be seasonal, since it is flowers.
I will try adding it to a cooked pu-erh which sounds wonderful since
it has this gentle honey-like sweetness.
I am enjoying it; but, I was/am so curious about it.
Thanks again for all your wisdom.
Shen