Introduction:Wuyun Village is the highest-altitude tea-growing area in Phoenix Mountain, boasting a cool and rainy climate that nurtures highly representative Dancong oolong tea. This article delves into the unique terroir of Wuyun Dancong, the traditional production methods of local tea farmers, as well as the distinctive flavor profile and the fascinating origin story behind the Ya Shi Xiang (Duck Shit Aroma) variety. It helps readers comprehensively understand this highly acclaimed high-mountain tea, from tea leaf grading to brewing details.
Located on the eastern foothills of Wuyun Mountain in the northwest of Fenghuang Town, Wuyun Village is one of the core producing areas of Fenghuang Dancong oolong tea and also the highest-altitude tea village in the entire Phoenix Mountain range. The region features distinct seasons and abundant rainfall, with tea trees primarily growing at elevations of around 1,400 meters. Due to the cool climate and unique soil conditions, the tea trees grow slowly, allowing them to accumulate rich polyphenols and aromatic compounds, resulting in distinctive aromas and a lingering aftertaste.
As one of China’s three most famous teas, Dancong oolong tea is renowned worldwide for its diverse aroma profiles and bold flavors. The Dancong produced in Wuyun is considered among the finest representatives, widely favored by tea enthusiasts. This article not only analyzes the advantages of Wuyun Dancong’s terroir and the dedication of its tea farmers but also introduces the varietal characteristics of the Ya Shi Xiang tea tree and uncovers the historical anecdotes behind its peculiar name.
The name Wuyun Village originates from the Wuyun Mountain where it is situated. The village lies on the eastern side of the mountain, in the northwest of Fenghuang Town. It is not only one of the most representative original producing areas of Fenghuang Dancong tea but also the highest-altitude tea village in the Phoenix Mountain range. The area enjoys distinct seasons and ample precipitation, enabling tea trees to thrive at elevations as high as 1,400 meters. Such geographic and climatic conditions contribute to the unique flavor of its tea leaves.
Dancong oolong tea holds an important place in Chinese tea culture, being listed among the three most famous teas, and is also highly regarded in international markets. Among them, the Dancong tea produced in Wuyun Village, thanks to its high-mountain environment and meticulous production process, is regarded as the cream of the crop and is highly prized by connoisseurs.
Chaozhou’s Fenghuang Mountain boasts 73 peaks, many of which are known for producing high-quality tea. The area features lush mountains, fresh air, and a mild, humid climate, with an average annual temperature of about 20°C and annual rainfall reaching up to 2,100 millimeters—ideal conditions for tea tree cultivation. It is not only a popular tourist destination but also a significant origin of Fenghuang Dancong oolong tea. Its unique aroma and taste stem from the local soil and microclimate.
As early as 1982, Dancong tea was recognized as one of China’s 32 most famous types of tea. Fenghuang Mountain currently has over 20,000 acres of tea plantations, including more than 3,000 ancient tea trees aged between 200 and 400 years, as well as some "Song Zhong Tea King" trees that are as old as 600 years. These are truly living treasures in the world of tea.
Local tea farmers, such as the family of Mr. Wen, have been engaged in farming for generations, specializing in the production of Fenghuang Dancong tea. Since childhood, Mr. Wen learned tea-making techniques from his parents, continuing the traditional charcoal roasting process and insisting on handmade production. The process requires frequent stirring and careful control of the fire, yielding only about 5 kilograms of tea per batch. Though inefficient, this time-consuming and labor-intensive method preserves the original flavor and aroma of the tea leaves to the greatest extent. This traditional approach, though demanding, makes Wuyun Dancong tea not just a high-quality product, but also a testament to the farmers’ reverence for nature and their commitment to craftsmanship.
Ya Shi Xiang is a special variety within the Dancong tea tree family. Its tea leaves are distinctly oval-shaped and vibrant emerald green in color. During spring harvests, leaves are typically picked in a one bud and two leaves fashion. Tests show that its tea leaves contain approximately 49.7% water extract, 4.4% amino acids, 17.8% tea polyphenols, and 3.4% caffeine. This composition gives Ya Shi Xiang tea leaves a strong gardenia flower aroma, accompanied by a natural honey-like sweetness, making it highly suitable for producing high-quality oolong tea.
The peculiar name “Ya Shi Xiang” (Duck Shit Aroma) actually stems from an interesting historical anecdote. Legend has it that this tea tree was first discovered in the yellow clay soil of Wuyun Mountain, with its deep green leaves resembling those of the Schefflera octophylla tree. The tea produced from this tree not only had a rich aroma but also a uniquely distinctive taste, sparking curiosity among many. To deter others from taking interest, the tree’s owner deliberately named it “Duck Shit Flavor” in an attempt to lower its appeal. However, this seemingly crude name only piqued more curiosity, leading to the propagation of the tree and its gradual spread throughout the entire Fenghuang Mountain area, eventually becoming a renowned tea variety.
By 2014, experts from the Phoenix Tea Industry Association believed that the tea’s aroma was closer to the delicate fragrance of wild honeysuckle (also known as Lonicera japonica), and thus suggested renaming it “Yin Hua” (Silver Flower). However, since the term “Ya Shi Xiang” had already become deeply rooted in people’s minds, many tea enthusiasts remained fond of this amusing name, which continues to be widely used in both casual conversations and tea tastings to this day.
If you wish to explore the unique high-mountain essence of Wuyun Dancong tea, it is recommended to start with Ya Shi Xiang. Experience the harmonious blend of its layered gardenia flower aroma and natural honey-like sweetness—it’s an excellent choice for those new to high-mountain Dancong tea.
The above content is compiled by CoffeeHunters, a coffee news website.
