One of the ten famous honey-floral dancongs. Gui Hua Xiang's osmanthus fragrance is not scented onto the leaf but cultivated within it. The tea's own aromatic chemistry produces honey-soaked lychee and sweet osmanthus that linger for minutes.
Tasting Notes
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Origin
Fenghuang Mountain, Chaozhou, Guangdong, China
Plant
Gui Hua Xiang (ten famous honey-floral types)
Land
600-1,100m
Craft
Mid-April - May (spring) harvest. Semi-oxidized (30-50%), light-medium roast.
From the tea table
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