Bai Rui Xiang is a rare and exquisite Wuyi Rock Tea cultivar, developed in 2003 through natural hybrid selection. Its name translates to “White Winter Daphne,” referencing the flower that inspires its distinctive aromatic character. A light roast enhances and carries forth the naturally floral and sweet layers of taste that this cultivar offers.

The high, bright fragrance of Bai Rui Xiang Rock Tea reveals aromatic notes of winter daphne, tuberose, and jasmine flowers. Its dense tea soup balances mineral depth, umami richness, and fermented fruity nectar flavors, creating a layered and harmonious tasting experience.

Bai Rui Xiang is grown in the Wuyi Mountains, a region famous for producing the esteemed series of oolong teas known as Rock Teas (Yan Cha). These teas are celebrated for their balance of floral, fruity, mineral, and umami flavors, coupled with the complexity of fine tannins and strength. Often compared to fine wines, Fenghuang Dancong is considered the Burgundy of tea, while Wuyi Rock Tea is likened to Bordeaux or Barolo.

Oolong tasters use many unique descriptors to capture the experience of Wuyi Rock Tea. The “rock bones flowery aroma” (Yan Gu Hua Xiang) of high-quality Wuyi oolong melds floral fragrance, sweetness, mineral richness, and umami depth into a captivating sensory experience. The rock resonance (Yan Yun) and “rock bones flowery aroma” are hallmarks of Wuyi Rock Tea, reflecting the unique terroir of the region’s mineral-rich soils.

The “rock bones flowery aroma” of Bai Rui Xiang is expressed with a refined floral character, elegant sweetness, and layered minerality. Among Wuyi Rock Teas, this is the lightest roast style, carefully crafted to showcase the delicate fragrance and special style of this cultivar.