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Bai Rui Xiang (“Hundred Auspicious Aromas”) is one of Wuyishan’s highly prized aromatic rock oolong cultivars. Grown in the scenic core areas of the Wuyi Mountains, among Shizi Peak, Guanyin Rock, Golden Rooster Cave, and Shuangyu Caverns, this tea develops its signature fragrance under strict ecological garden management and rocky mineral terroir.
Harvested manually using the standard one bud with two leaves, it undergoes traditional Yancha processing: sun-withering, indoor withering, Yaoqing shaking, controlled oxidation, Shaqing fixation, rolling, roasting, and slow charcoal finishing.
The dry leaves are tightly rolled, dark and glossy, releasing deep floral-fruit aromatics. The liquor is bright orange-gold, with a thick, aromatic body, clear rock-flower fragrance, and a persistent sweet aftertaste. Bai Rui Xiang is known for its fragrance, tight structure, and the classic “yan yun”—the mineral, resonant charm unique to true Wuyi rock teas.
