Gui Hua Xiang
The osmanthus aroma type of Dan Cong, in which the characteristic apricot-and-honey scent arises from cultivar and processing rather than from any added flower. Confusing it with scented osmanthus tea is a common error.
Character
Apricot and osmanthus without a flower ever having touched the leaf — the aroma is entirely intrinsic.
- Flavour
- Floral, Fruity, Sweet
- Aroma
- Honeyed, Stone fruit
- Mouthfeel
- Full bodied, Complex
- Complexity
- Layered
- Notes
- osmanthus, apricot, honey, warm wood
- Aftertaste
- Sweet, apricot-like and long.
Bold intensity: full-bodied, astringent or bitter enough to lead the cup.
Provenance and production
- Origin
- China
- Region
- Phoenix Mountain
- Oxidation
- Partially oxidised
- Roast
- Medium
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Strip rolling → Drying → Charcoal roasting
Authenticity: Not to be confused with osmanthus-scented oolong, which is a different product made by adding flowers.
Brewing
Gongfu brewing (gaiwan)
5–6 g/100 ml · 95–100 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Huang Zhi Xiang Dan Cong
Two Dan Cong aroma types, both stone-fruit-leaning, distinguished by the specific flower each is named for.
- Xing Ren Xiang Dan Cong
Two Dan Cong types named for almond and osmanthus. Both are stone-fruit-leaning and are regularly mislabelled as each other.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Gu Shu black tea
Shares 6 descriptors with Gui Hua Xiang: sweet, fruity, full bodied, complex, honeyed and stone fruit.
- Mi Lan Xiang Dan Cong
Shares 6 descriptors with Gui Hua Xiang: sweet, fruity, floral, complex, honeyed and stone fruit.
- Mi Xiang oolong
Shares 6 descriptors with Gui Hua Xiang: sweet, fruity, floral, full bodied, honeyed and stone fruit.
- Phoenix Dan Cong
Shares 6 descriptors with Gui Hua Xiang: floral, fruity, sweet, complex, stone fruit and honeyed.
- Song Zhong Dan Cong
Shares 6 descriptors with Gui Hua Xiang: floral, sweet, fruity, full bodied, complex and honeyed.
- Ye Sheng black tea
Shares 6 descriptors with Gui Hua Xiang: fruity, sweet, full bodied, complex, stone fruit and honeyed.