Ya Shi Xiang, colloquially known as "Duck Shit Aroma," represents one of the most coveted cultivars of Phoenix Dancong oolong from the renowned terroir of Phoenix Mountain in Chaozhou, Guangdong. This exceptional tea exhibits a complex aromatic profile characterized by distinctive floral notes, honey sweetness, and a captivating orchid fragrance. The meticulously processed leaves yield a liquor with remarkable depth, a silky mouthfeel, and a lingering mineral finish that exemplifies the sophisticated craftsmanship behind authentic Phoenix Dancong production.
Recommended For: Adventurous tea lovers and seasoned oolong drinkers looking for a tea that’s both aromatic and legendary. A true conversation starter and a staple of Phoenix Dancong collections.
Brewing Tips:
Teaware: Best enjoyed in a gaiwan or small Yixing teapot.
Water Temperature: 95–100°C (203–212°F)
Ratio: ~5g per 100ml
Steeping Time: 7–15 seconds per infusion; suitable for 6–8 steeps or more.
