- Tea Knowledge
Ah, Ya Shi Xiang—the comic treasure of the tea world. This oolong has the dubious distinction of being the only Dancong to be named after a scent it not only doesn't possess, but which is an unpleasant one at that. Whether a gaffe or an attempt at dissuasion (legends abound), it instead exudes the wonderfully aromatic mélange of stone fruit, cream, and minerality typical of the type.
This exemplar has a slightly heavier roasting, with slightly less creaminess in favour of a brown sugar flavour and a refreshing menthol aftertaste, anchored around its nectarine body and a balanced astringency. Both full-flavoured and refreshing at once, it begs to be savoured through repeated quaffing.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.