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Premium Ya Shi Xiang (Duck Shit) Dan Cong Oolong Tea 100g 2025
$54.99 USD
Unit price / perYa Shi Xiang (Duck Shit) Dan cong Oolong | The Icon of Guangdong Tea
The most famous Dancong oolong from Phoenix Mountain—misleading name, unforgettable taste.
Ya Shi Xiang, literally “Duck Shit Aroma,” is arguably the most well-known Phoenix Dancong oolong internationally. Despite its name, this tea is anything but unpleasant. In fact, it’s often referred to as the “calling card” of Guangdong oolongs, thanks to its bold floral fragrance, silky mouthfeel, and memorable backstory.
Tea Details
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Cultivar: Ya Shi Xiang (Duck Shit )
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Harvest: Spring 2025
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Origin: Dingdongjiao Village, Fenghuang Town, Chaozhou, Guangdong, China
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Elevation: 1000m
-
Roasting: Traditional charcoal roast
A Legendary Tea with a Mysterious Name
This cultivar got its odd name from the mineral-rich yellow soil where it was originally planted—called “duck shit soil” (鸭屎土) by locals to discourage theft due to the tree’s extraordinary fragrance. Others say the name also comes from the leaf shape, which resembles the leaves of a local tree known as “duck foot wood.”
The original mother tree, now over 300 years old, grows at Pingkengtou Village (坪坑头) at 900m elevation in Phoenix Mountain, Chaozhou. Today, Pingtou is considered the most prestigious origin of Ya Shi Xiang.
Our selection comes from Dingdongjiao, a nearby village sharing the same terroir, altitude, and tree lineage—but with more accessible pricing.
Flavor Profile: Golden Honeysuckle, Orchid, and Ripe Peach
Officially categorized as “Yin Hua Xiang” (Honeysuckle Aroma), Ya Shi Xiang carries a fragrant bouquet of:
-
Orchid and honeysuckle (dominant)
-
Peach nectar or creamy vanilla (in higher grades)
-
Light bitterness on entry that melts into a long, sweet aftertaste
Its flavor is bright, floral, and juicy, making it one of the most beginner-friendly teas in the Dancong family—especially for those who love high-aroma oolongs.
“A tea with a silly name, but serious elegance.”
Brewing Recommendations
Gongfu Style (Recommended):
Teaware: Gaiwan or small teapot (100–150ml)
Tea Amount: 5g
Water Temp: 95-100℃/203-212℉
Infusion Time: Start at 10–15 seconds; can go 7+ infusions
Western-style Brewing:
2g per 100ml
1-3 minutes,95-100℃/203-212℉
Re-steep 2–3 times
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Premium Ya Shi Xiang (Duck Shit) Dan Cong Oolong Tea 100g 2025
(0)
$54.99 USD
Unit price / perIn stock - Ready to be shipped
Ya Shi Xiang (Duck Shit) Dan cong Oolong | The Icon of Guangdong Tea
The most famous Dancong oolong from Phoenix Mountain—misleading name, unforgettable taste.
Ya Shi Xiang, literally “Duck Shit Aroma,” is arguably the most well-known Phoenix Dancong oolong internationally. Despite its name, this tea is anything but unpleasant. In fact, it’s often referred to as the “calling card” of Guangdong oolongs, thanks to its bold floral fragrance, silky mouthfeel, and memorable backstory.
Tea Details
-
Cultivar: Ya Shi Xiang (Duck Shit )
-
Harvest: Spring 2025
-
Origin: Dingdongjiao Village, Fenghuang Town, Chaozhou, Guangdong, China
-
Elevation: 1000m
-
Roasting: Traditional charcoal roast
A Legendary Tea with a Mysterious Name
This cultivar got its odd name from the mineral-rich yellow soil where it was originally planted—called “duck shit soil” (鸭屎土) by locals to discourage theft due to the tree’s extraordinary fragrance. Others say the name also comes from the leaf shape, which resembles the leaves of a local tree known as “duck foot wood.”
The original mother tree, now over 300 years old, grows at Pingkengtou Village (坪坑头) at 900m elevation in Phoenix Mountain, Chaozhou. Today, Pingtou is considered the most prestigious origin of Ya Shi Xiang.
Our selection comes from Dingdongjiao, a nearby village sharing the same terroir, altitude, and tree lineage—but with more accessible pricing.
Flavor Profile: Golden Honeysuckle, Orchid, and Ripe Peach
Officially categorized as “Yin Hua Xiang” (Honeysuckle Aroma), Ya Shi Xiang carries a fragrant bouquet of:
-
Orchid and honeysuckle (dominant)
-
Peach nectar or creamy vanilla (in higher grades)
-
Light bitterness on entry that melts into a long, sweet aftertaste
Its flavor is bright, floral, and juicy, making it one of the most beginner-friendly teas in the Dancong family—especially for those who love high-aroma oolongs.
“A tea with a silly name, but serious elegance.”
Brewing Recommendations
Gongfu Style (Recommended):
Teaware: Gaiwan or small teapot (100–150ml)
Tea Amount: 5g
Water Temp: 95-100℃/203-212℉
Infusion Time: Start at 10–15 seconds; can go 7+ infusions
Western-style Brewing:
2g per 100ml
1-3 minutes,95-100℃/203-212℉
Re-steep 2–3 times
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$54.99 USD
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