A refined, lightly processed Da Hong Pao from the heart of Wuyi. “Hua Xiang” (flower aroma) refers to the delicate floral notes revealed through a gentle roasting style. Spring-harvest leaf is roasted just enough to enhance fragrance without overpowering it.

Why it’s special

• Light roasting sets but doesn’t mask the natural orchid-like aromatics.

• Maintains Da Hong Pao’s signature rock-mineral backbone while adding graceful floral lift.

• Good price-to-quality value, especially compared to heavily roasted alternatives. 

• Works well across multiple infusions, with sweetness and floral character evolving smoothly.

Tasting notes

• Aroma: soft floral bouquet (orchid/flower aroma) with light roasted nut and mineral undertones.

• Liquor: warm amber-gold; balanced, smooth body with refreshing clarity.

• Flavor: sweet florals up front, backed by gentle minerality and subtle roast. Later steeps deepen into honeyed sweetness and light stone fruit.

• Finish: clean, lingering with a calming aftertaste and warming rock-tone complexity.

Origin & processing

• Region: Wuyi Mountains, Fujian, China

• Cultivar: Da Hong Pao rock tea

• Harvest: Spring (first flush)

• Processing: light oxidation with delicate fuel-roasting to enhance floral notes without introducing smoke

• Style: gongfu/tasting leaf, suitable for multiple steeps

Brewing guide

Gongfu (recommended)

• 6–7 g / 100 ml

• 98–100 °C

• Rinse quickly, then brew 8–12s • 10–12s • 15s • 20s… for 8+ infusions; extend later steeps slightly for depth.

Western-style

• 3 g / 300 ml (10 oz)

• 95–98 °C for 2–3 min; 2–3 steepings; add 20–30s each time

Grandpa style

• 1–1.5 g / 100 ml

• 90–95 °C, top up as you sip; smooth, floral sweet cup with minimal astringency

Pairing & occasions

Excellent with almond cookies, soft chèvre, or fresh berries. Ideal for quiet afternoons or exploring roast level side-by-side with medium- or heavy-roast Da Hong Pao.

In Summary

• Caffeine: medium

• Storage: keep airtight, in a cool, dry spot away from strong odors. This style is best enjoyed within a year or two to preserve its floral clarity.

• Tea: Wu Yi Shan “Hua Xiang” Da Hong Pao (flower-aroma rock oolong)

• Harvest: Spring (first flush)

• Region: Wuyishan, Fujian

• Roast: light, floral-preserving style

In short: A graceful Da Hong Pao that emphasizes its flower-scented elegance, smooth sweetness, and rock undertone. Highly regarded for its approachable profile and excellent value.