Many types of flowers have been traditionally used to scent tea leaves. Adding fresh flowers to already finished teas imparts a light and pleasant flavor.
“Blooming teas”, also known as “presentation teas” or known in China as “hui fa cha”, have become popular in recent years for their beautiful display as well as exquisite flavor. They were banned during the Cultural Revolution because they were considered wasteful and frivoluous.
The teas are hand-sewn by artisans using silk thread. Once the hot water is poured, the bud slowly opens to reveal a beautiful and amazing display of flowers. The buds can be infused two to three times. The flower can be displayed for several days by replacing the water daily.
 From The Story of Tea by Mary Lou and Robert J. Heiss