Today, I had the chance to try three YaShiXiang Dancong teas from different seasons. YaShiXiang is a well-known variety of Phoenix Dancong oolong tea, boasting higher popularity than other Dancong types. It falls under the category of semi-oxidated oolong teas.
My Brewing Method:
- Use Gaiwan
- Water Temperature: Boiling water
- Steeping Time: Quick 10-second infusions
- Tea-to-Water Ratio: 5g of tea to about 90-100ml of water (using a 100ml gaiwan)
The teas all came from the same region, with slight differences in elevation. The first tea, a spring harvest, was grown at an altitude of 600 meters, while the other two were from slightly lower elevations.
Tea #1: Fengxi Spring YaShiXiang
Smooth and full-bodied with a thick mouthfeel. The aroma is subtle and understated, but the flavor is balanced and satisfying. Even by the third infusion, the taste remained consistent and full. The tea has a gentle sweetness—soft, low-key, and steady. I found it absolutely delightful.
Tea #2: Autumn YaShiXiang
This tea had a deeper roast and oxidation compared to the others, which gave it a more pronounced aroma. However, the tea liquor felt thinner, with a more watery texture. The flavor wasn’t as rich or layered as the spring tea, and it lacked the same depth and smoothness.
Tea #3: Winter YaShiXiang (Xue Pian/雪片)
The tea leaves were greener, and the liquor was lighter in color, suggesting a lighter roast and oxidation. It had a fresh, floral fragrance that was intense and sweet. The mouthfeel was soft and silky. By the third infusion, the aroma noticeably changed—it started with an orchid-like scent in the first two brews, then transitioned to a refreshing blend of floral notes with hints of gardenia. This dynamic and complex profile was incredibly captivating, light yet layered.
Fun Facts:
- “Xue Pian/雪片” refers to the final harvest season for Phoenix Dancong tea.
- Lower-altitude tea bushes can sprout new buds in early winter due to milder temperatures, which is why Xue Pian and autumn teas don't have high-mountain teas.
Recommendation Tips:
If you enjoy floral teas (like Tie Guan Yin):
Consider exploring Winter YaShiXiang. The slow growth during winter allows the leaves to accumulate more aromatic compounds, giving the tea a distinctive fragrance. Its bright, crisp aroma feels like a unique winter breeze—high, sharp, and memorable.
If you’re after a well-rounded tea with balanced flavor, aroma, and durability:
Spring YaShiXiang is an excellent choice. After a winter of nutrient accumulation, the leaves are packed with rich substances, creating a multi-layered taste. While it’s pricier, you can opt for mid-elevation teas if you’re on a budget or go for high-mountain teas for premium quality. This one I tasted is mid-elevation, also good.
If you’re looking for value:
Autumn YaShiXiang offers a great balance of quality and affordability. With less rainfall and lower humidity during autumn, the tea leaves have a reduced water content, which enhances the aroma. The tea delivers a steady, bold fragrance at a reasonable price.
Discover the unique flavors of Ya Shi Xiang Duck Shit Oolong Tea across different seasons. Each season brings out distinct characteristics in the tea leaves. Spring offers a fresh and floral aroma, perfect for those who enjoy light, delicate teas. Autumn and winter, on the other hand, showcase deeper, more robust flavors with a fuller body. Our Ya Shi Xiang Dan Cong Oolong Tea Collection by Different Seasons provides a complete sensory journey through the changing seasons, with each tea carefully harvested and processed to highlight the seasonal nuances. Whether you prefer the crisp freshness of spring or the rich warmth of winter, this set is a must-try for any oolong lover.
