Maybe you should distinguish between Qing Xiang and Nong Xiang.
Trendy is Qing Xiang but many old vendors sell Nong Xiang and call that traditional.
Qing Xiang is more floral but fades out easily. Nong Xiang you can still sense the fire left over.
Top-grade like Zheng Yan, I often felt it's neither Qing Xiang or Nong Xiang..and taste never fades out!
Oh by the way, a key to understand DHP is a cliff feeling called Yan Yun. Sort of Hui Gan that enlightens you gravity..(at least that's what book said
). Is what Wuyi lovers consider as Hui Gan or camphor aroma as Puerh lovers do. Bad DHP doesn't have Yan Yun.