HUA XIANG DA HONG PAO Oolong

HUA XIANG FLORAL AROMA DA HONG PAO OOLONG · CHINA Taste tags:Floral · Roasted · Mineral How to brewGaiwan · 7 g / 150 ml · 95°C · 5–10 sec · multiple steeps OriginChina · Fujian · WuyishanTraditional Wuyi rock tea FactsheetWuyi 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 — 1/5Floral — 5/5Sweet — 3/5Roasty — 4/5Spicy — 2/5Fruity — 3/5Wood / 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 TEA7 g per 150 ml TEMPERATURE95°C FIRST STEEP5–10 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 TYPEWuyi oolong · Da Hong Pao · semi-oxidized · roasted GOOD FORAfternoon · Gongfu sessions · Wuyi tea lovers ORIGINWuyishan · Fujian · China INTENSITY4 of 5 · aromatic and structured BREWING7 g / 150 ml · 95°C · 5–10 sec STEEPSMultiple infusions