HUA XIANG FLORAL AROMA DA HONG PAO

OOLONG · CHINA

Taste tags:
Floral · Roasted · Mineral

How to brew
Gaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps

Origin
China · Fujian · Wuyishan
Traditional Wuyi rock tea

Factsheet
Wuyi oolong · Da Hong Pao · semi-oxidized · aromatic roast

HOW THE TEA TASTES

Floral Aroma Da Hong Pao

An aromatic interpretation of classic Da Hong Pao, balancing the depth of Wuyi rock tea with a pronounced floral character. The liquor is rich and structured, with flowers, warm roasted notes and mineral depth.

Its floral fragrance is developed during the carefully controlled shaking and oxidation stages.

Main taste notes:
Floral · Roasted · Mineral

Intensity:
4 of 5 · aromatic and structured

Taste diagram:
Vegetal — 1/5
Floral — 5/5
Sweet — 3/5
Roasty — 4/5
Spicy — 2/5
Fruity — 3/5
Wood / earthy — 3/5

 

HOW TO BREW IT

Use 7 g per 150 ml in a gaiwan or Yixing teapot. Brew with 95°C water. Start with 5–10 seconds and gradually increase the infusion time.

AMOUNT OF TEA
7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
5–10 sec

WHERE IT COMES FROM

Wuyishan, Fujian, China

Da Hong Pao is one of the best-known styles of Wuyi rock oolong. This version emphasizes hua xiang — floral fragrance — developed through careful handling of the leaves during oxidation.

The combination of controlled oxidation and roasting creates a tea that retains the mineral depth of Wuyi oolong while showing a brighter aromatic profile.

Tags:
📍 Wuyishan · Fujian
🪨 Wuyi rock tea
🌸 Hua Xiang · Floral Aroma
🔥 Roasted
🍃 Traditional oolong processing

FACTSHEET

TYPE
Wuyi oolong · Da Hong Pao · semi-oxidized · roasted

GOOD FOR
Afternoon · Gongfu sessions · Wuyi tea lovers

ORIGIN
Wuyishan · Fujian · China

INTENSITY
4 of 5 · aromatic and structured

BREWING
7 g / 150 ml · 95°C · 5–10 sec

STEEPS
Multiple infusions