Phoenix Dancong: Ya Shi Xiang (Duck Shit Aroma) — Perhaps the most famous and intriguing Oolong in the world. Sourced from the mist-veiled Wudong Peak, this 2025 premium harvest offers an intoxicating "Honeysuckle" fragrance that stands in delightful contrast to its eccentric name.
Tea Details
| Type |
Premium Phoenix Dancong Oolong |
| Vintage |
Spring 2025 Harvest |
| Origin |
Wudong Peak, Fenghuang Mountain, Chaozhou, China |
| Elevation |
High Mountain (Above 1200 Meters) |
| Varietal |
Ya Shi Xiang (Duck Shit Aroma) |
The "Perfume of Tea" & Its Quirky Name
Don't let the name fool you. Ya Shi Xiang translates literally to "Duck Shit Aroma," but it is widely revered as the "Perfume of Tea." The name originates from a clever tale of a local farmer who, fearing his exceptionally fragrant tea might be stolen, gave it an unappealing name to protect his secret harvest.
Our Ya Shi Xiang is harvested from Wudong Village, the most prestigious micro-terroir in the Phoenix Mountains. Grown in mineral-rich soil and kissed by high-altitude mist, the leaves develop a complexity that no lowland tea can replicate.
Flavor & Character
Aroma: An intense, uplifting burst of wild honeysuckle and jasmine notes.
Palate: Full-bodied, rich, and remarkably smooth. It features a sophisticated multi-layered sweetness with a characteristic "Mountain Rhyme" (Yan Yun).
Liquor: A radiant golden-yellow infusion, as smooth as silk, with a lingering, sweet aftertaste (Hui Gan).
Brewing Guide
Heat Level
100°C (212°F)
Boiling water is vital to fully release the floral soul of the leaves.
Water Type
Spring or Filtered Water
Avoid tap water to preserve the tea's natural sweetness.
Tea Ratio
7g - 8g
Gongfu brewing in a Gaiwan is highly recommended.
Steeping
5 - 15 Seconds
Flash infusions for the first 3 rounds; increase time gradually.
