EN DE CH

Ya Shi Xiang

 

Ya Shi Xiang, or Duck Sh*t Fragrance, is a truly oddly named Dancong Oolong that luckily is nothing like its name! It is immensely aromatic, reminiscent to resinous myrrh incense and sweet magnolia flowers. Where the aroma is very intense, the taste is subtle and very sweet, bringing in notes of sweet florals, nuts, and resins, making for a thick and complex drinking experience!

 

Tips for tea freaks

This tea is made from ancient bushes, over 100 years old, cultivated in one of the highest tea gardens on the Wudong Mountain, at 1200 m a.s.l.

Brew it in Chaozhou's Gongfu Cha style, and the soul of the tea will come out after the third brewing and last for many others. 

Steep 6 grams of leaves in a small gaiwan, 90-100°C water. First steeping lasts just few seconds (water in, water out). Like in this video.

 

 

 

Why is it called like that?

You are probably wanting to know what is the deal with that name, and that is a fair concern! There are several myths as to why this Dancong has a gross name, but both of them have the same theme, a farmer protecting his tea plants. In the first story the farmer has developed a new cultivar and invited his friends to taste it, when they were all quite impressed and wanted to know its name, in a panic he told them 'duck shit' to keep them from stealing seeds from his plant. This of course had the opposite effect and the cultivar became quite famous. The other popular story is when outsiders came to the village where the tea was grown and noticed the unusual yellow color of the soil and delightful taste of the tea grown there, when asked why the soil was that color farmers told them that it was due fertilizing the tea plants with copious amounts of duck droppings. Again they hoped to keep people away from their tea and had the opposite effect! Regardless of the origin, this tea has become famous thanks to is quirky name and wonderfully nuanced taste. 

  • ORIGIN:  Lizaiping, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  Duck sh*t aroma (ya shi xiang)
  • CULTIVAR:  Wu Ye
  • HARVEST TIME:  May 12, 2017
  • BACKING:  Medium (3x, 10 hours, 90°C)
  • TASTE:  Complex, aromatic, resinous


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

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.

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Extremely fragrant and aromatic, Taiwan Oolongs are ranked by tea connoisseurs among the best teas on Earth... discover why!

 

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