Ya Shi Xiang

10 CHF

The infamous “duck shit” tea


In stock

Ya Shi Xiang

Ya Shi Xiang is the fancy name of this Dan Cong Oolong from Fenghuang. The name translates as duck poop scent – a hint that Chinese have a very special sense of humor. Ya Shi Xiang Dan Cong is a subspecies of Shui Xian and is characterized by its particularly floral aroma. Phoenix Dan Cong, as this type of oolong is also called, can be infused several times.

Dan Cong Oolong is grown on the slopes of the Phoenix mountains around the city of Fenghuang along with other crops and is often wild. Due to the high biodiversity, pests are naturally kept at bay and the use of pesticides is unnecessary. The Phoenix mountain range ranges in elevation from 300m to 1500m and have a mild climate with an average temperature of 22°C.

Tea production in Chaozhou has a tradition of over a thousand years and the historical knowledge of tea art is passed down from generation to generation. This special tea variety is grown on the Wudong Shan and the surrounding area of Fenghuang and is processed into a top class oolong thanks to centuries of knowledge. The whole family is involved in the harvest and the entire tea production. It is still produced quite traditionally as in ancient times: The tea is wilted and dried in bamboo troughs and is then roasted over charcoal fire.

Due to the thorough oxidation and strong roasting, this Dan Cong has a long shelf life and is particularly interesting for tea connoisseurs who like to store and age high-quality teas by vintage.

Harvest: Autumn 2022
Aroma: Floral with a creamy texture
Oxidation: approx. 50%
Terroir: Fenghuang, Chaozhou, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.

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