Hua Xiang Hong Cha Black Tea

BLACK TEA · CHINA

tags:

Floral · Sweet · Fruity

How to brew

Gaiwan · 7 g / 150 ml · 90°C · 5–10 sec · 8+ steeps

Origin

China · Fujian · Wuyi Mountains

Around 550 m · March–April harvest

Factsheet

Black tea · aromatic cultivar blend · handpicked · fully oxidized

Floral Black Tea

A highly aromatic black tea built around naturally floral cultivars. The liquor is smooth, sweet and full-bodied, with layered flowers, ripe fruit and a gentle warm finish.

Its floral character remains expressive through repeated infusions.

Main taste notes:

Intensity:

4 of 5 · floral and full-bodied

For the taste diagram:

Vegetal — 1/5

Floral — 5/5

Sweet — 4/5

Roasty — 2/5

Spicy — 2/5

Fruity — 4/5

Wood / earthy — 2/5

Wuyi Mountains, Fujian, China

This tea comes from gardens at approximately 550 meters on the southern foothills of the Wuyi Mountains.

It combines several highly aromatic cultivars: Jin Guanyin, Jin Mudan, Huang Guanyin and Zi Meigui.

The spring leaves are handpicked as one bud with two or three leaves and processed as black tea through withering, rolling, oxidation, drying and refinement.

Tags:

📍 Wuyi Mountains · Fujian

⛰️ Around 550 m

🌸 High-aroma cultivars

🤲 Handpicked

🌱 March–April

TYPE

Black tea · aromatic cultivar blend · fully oxidized

GOOD FOR

Morning · Afternoon · Floral tea lovers

HARVEST

March–April

CULTIVARS

Jin Guanyin · Jin Mudan · Huang Guanyin · Zi Meigui

ORIGIN

Wuyi Mountains · Fujian · China · around 550 m

INTENSITY

BREWING

7g / 150 ml · 90°C · 10–15 sec

STEEPS

8+

This wonderful "hong wulong" (red oolong tea) is made from the high-aroma cultivars Jin Guanyin, Jin Mudan, Huang Guanyin, and Zi Meigui, grown in sustainable agriculture certified tea gardens in the southern foothills of the Wuyi Mountains, Fujian Province. At an altitude of 550 meters, these gardens provide the ideal environment for producing premium black tea with a distinct floral profile.

When brewed, Floral Oolong Black Tea produces a bright, clear infusion with a sweet, mellow, and full-bodied flavor. The enzymatic oxidation during production reduces tea polyphenols by over 90%, resulting in a tea with red liquor, red leaves, and a smooth, sweet aftertaste. It is highly durable, yielding consistent flavor over eight or more infusions.