Hi Cindi,
Thank you so much for spending time answering my question and for welcoming me to the group. I found out about fulva too and I agree that it's unlikely that it is the variety that Chinese people use in cooking. I'm not sure about tasting the fresh bloom though, hoping to dry them before use. But one of my neighbors came to my house and just eat it like you described.
I'll have to try mine next year. Thanks again.
