Da Hong Pao Hua Xiang

Oolong Tea
yan cha


Origin:  TongMu Guadun Village, Wu Yi Shan, Fujian Province, China


Shape/Style: long, strip-style leaf
Plucking Style: hand-plucked
Cultivar: Da Hong Pao
Oxidation: 35-40% oxidation
Roasting: medium-light charcoal roasting


Appearance: open twist leaf style: long, thick individual leaves, leaf color ranges from light matte clear-brown to matte cordovan-brown
Flavor: nuanced flavor of red dates, purple plums and the dried fruit that Wu Yi teas are noted for
Aroma: very high fragrance with an appealing floral & deeply fruity aroma
Liquor: clear, dark amber colored liquor in the cup