Description ORIGIN & HARVEST TIME China, Canton (Guangzhou), Fenghuang Shan, Wudongshan, 2025 CHARACTER Silver Grade Ya Shi Xiang (Duck Shit Aroma) Dancong. The Ya Shi Xiang is a legendary oolong that became famous not only for its unusual name but also for its exceptionally high enjoyment value. Fresh, cool, lily-of-the-valley fragnance tea specialty with a taut, stony firmness and a mineralish character. The early infusions show spring blossom notes (lily of the valley, lilac) and the flavour of summer apple. Later infusions shift toward summer flowers (rose, orange blossom). As the aroma grows more intense, the taste evolves as well: light sweetness gives way to a spiced, fruity sweetness (apricot, Sichuan pepper). Because the tea is only lightly oxidised and not roasted, green, vegetal notes are also present, though not grassy, rather in the direction of fruit tree and shrub leaves (strawberry leaf, nettle). Fenghuang Dancong is a special oolong cultivated in the rocky terrain of the Phoenix Mountains, located in northeastern Guangdong, near the South China Sea and roughly on the same latitude as Taiwan. In this rocky mountainous environment, the weathering of solid rock, combined with natural forests and diverse vegetation, creates ideal conditions for tea trees. Their deep-reaching roots draw nutrients from the mineral-rich bedrock, while the humus-rich forest soil provides abundant organic matter. This region is one of the oldest oolong-producing areas in China and is home to many tea trees over a hundred years old, with some estimated to be 500–600 years old. Originally grown from seed, these trees developed in semi-wild conditions, growing in a half-tree, half-bush form among other plants. Thanks to their extensive root systems, they draw nutrients from deeper and wider soil layers, resulting in leaves with a higher concentration of flavor compounds. The rich soil and the advanced age of the plants give these teas their distinctive, concentrated character. Owing to their higher mineral and trace element content, the teas from this region are known for their intense aroma, long-lasting aftertaste, and exceptionally rich infusions. BENEFITS Rich, Aromatic, Long lasting taste, Fruity, Appricot, Dried Pinapple, Muscatel, Floral, Magnolia, Yellow rose STRENGTH-CAFF: 5/10 DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 20 seconds. / 10 inf. B) Western brewing: 3-5 grams 300-500 ml water. Infuse with 80-90 C° water 2-3 times, for 1-2 minutes. / 3 inf.
