The dried tea flower mushroom, also known as the dried flower mushroom, forms with distinctive cracks in its pattern during growth. If it is exposed to rain, these cracks gradually heal and become less noticeable due to oxidation when in contact with water, turning a reddish-brown color, which is why it is called the tea flower mushroom. It is thicker, more tender, and more delicious than regular flower mushrooms, offering a crisp texture and a richer aroma when eaten.

茶花菇也就是花菇，在形成的过程中如受到雨淋，则初期裂开的花纹会逐渐愈合而变得不明显（遇水氧化），呈现茶褐色，故称茶花菇。比普通花菇更为肉厚、细嫩、鲜美，食之有爽口感，香气更浓郁。