Tea
OOLONG · CHINA Taste tags:
€2.70 – €55.00
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The tea
OOLONG · CHINA
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
The tea
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
diagram:
Vegetal — 1/5
Floral — 5/5
Sweet — 3/5
Roasty — 4/5
Spicy — 2/5
Fruity — 3/5
Wood / earthy — 3/5
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
TYPE
Wuyi oolong · Da Hong Pao · semi-oxidized · roasted
GOOD FOR
Afternoon · Gongfu sessions · Wuyi tea lovers
ORIGIN
Wuyishan · Fujian · China
INTENSITY
BREWING
7 g / 150 ml · 95°C · 5–10 sec
STEEPS
Multiple infusions
Your first brew
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
95°C
FIRST STEEP
5–10 sec
What to expect
A few things to explore next
