Introduction:As one of the most prominent varieties in Phoenix Dancong tea, Ya Shi Xiang (Duck Shit Aroma) is renowned for its unique honey-like floral fragrance, and its name comes with an amusing legend. This article delves into the varietal characteristics of Ya Shi Xiang Dancong, explores the seven traditional tea processing steps, and details the correct brewing techniques using a purple clay teapot or a gaiwan paired with aroma cups—offering a comprehensive guide to this classic oolong tea in terms of flavor, origin, and brewing methods.
Among the many aromatic types of Phoenix Dancong teas, "Ya Shi Xiang" is arguably one of the most talked-about. Not only is it beloved for its distinctive honey and floral notes, but even the origin of its name is steeped in legend, sparking curiosity and discussion among tea enthusiasts. This article will take you through the tea’s growing environment, varietal features, production process, and ideal brewing methods, offering a complete understanding of this popular oolong.
There is a philosophical anecdote about the naming of Ya Shi Xiang oolong tea: A young monk once asked a tea master why a tea with the fragrant sweetness of gardenia honey is called "Duck Shit Aroma." The master replied that truly valuable things often do not rely on fancy names, but instead require us to discover and appreciate them with our hearts. This also reflects the journey of Ya Shi Xiang—from a local specialty to a widely celebrated tea.
Ya Shi Xiang originates from the Phoenix Mountain region in southeastern Guangdong, where the climate is humid and misty, with abundant rainfall year-round. The area’s acidic soil provides an ideal growing environment for tea trees. Especially the ancient tea trees, some of which are hundreds of years old, have roots that extend deep into mineral-rich yellow soil layers, contributing to the rich complexity and sweet aftertaste that characterize Ya Shi Xiang.
The term "Dancong" means "single bush cultivation," which is distinctly different from large-scale tea plantations. In the Dancong tea gardens of Phoenix, each tea tree resembles a small tree, some even growing nearly five meters tall, looking more like wild woodland rather than the neat rows of typical tea plantations. This natural growth method allows each tea bush to develop its own unique aroma profile, and Ya Shi Xiang is one of the most representative fragrant types.
Despite its name, this oolong tea actually exudes a strong honey-like floral aroma, with a sweet and smooth taste and a long-lasting aftertaste. In the past, some tea farmers intentionally spread the story that the tea trees were planted in duck manure soil to protect this rare tea variety from being picked by others. Interestingly, although the name may sound unrefined, it has added to the tea’s mystique and discussion appeal, and today "Ya Shi Xiang" has become a beloved nickname among tea lovers for this honey-scented oolong.
In recent years, some tea scholars, noting its aroma’s resemblance to golden-hued flowers, have proposed renaming it "Yin Hua Xiang" (Silver Flower Aroma), highlighting its delicate fragrance similar to honeysuckle. However, most enthusiasts still prefer the original, story-rich name "Ya Shi Xiang."
Besides Ya Shi Xiang, Phoenix Dancong also includes many other well-known aromatic varieties such as Mi Lan Xiang (Honey Orchid Aroma), Ye Lai Xiang (Night Blooming Jasmine Aroma), Yu Lan Xiang (Magnolia Aroma), Xing Ren Xiang (Almond Aroma), and Huang Zhi Xiang (Yellow Branch Aroma). Each has its unique aromatic profile and flavor expression. These varieties are mainly characterized by floral, fruity, or honey notes, forming the diverse and rich fragrance spectrum of Phoenix Dancong.
In terms of production techniques, Ya Shi Xiang oolong tea undergoes seven traditional processing steps: sun withering, indoor withering, shaking (oxidation), fixation, rolling, roasting, and refining. These steps not only preserve the tea’s natural fragrance but also, through moderate oxidation and heat treatment, create a rich and full-bodied tea liquor. Among these, due to a relatively high level of oxidation, the final leaves exhibit a beautiful natural brownish-yellow color, with long, curly leaves that feel soft and thick.
To fully appreciate the charm of Ya Shi Xiang, it is recommended to use a gaiwan or teapot made of purple clay, along with a dedicated aroma cup. This enhances the concentration of the tea’s fragrance and fully showcases the subtle changes in each brew. When brewing, the water temperature should be maintained at around 95°C. The first brew should be quick to avoid over-steeping, which could lead to bitterness.
In actual tasting, the first brew usually reveals a fresh, sweet aroma with subtle hints of gardenia, offering a clean and slightly sweet mouthfeel. By the second brew, the tea’s aroma becomes more intense, with intertwined honey and floral notes, and a noticeable saliva-inducing effect. By the third brew, the tea’s body becomes richer, with a long-lasting throat sensation and a lingering aftertaste—this stage is key to experiencing the layered complexity of Ya Shi Xiang.
In summary, Ya Shi Xiang Dancong is not just a tea with a peculiar name and a rich backstory—it is also a standout representative of Phoenix Dancong, excelling in both aromatic expression and taste complexity. Whether you’re new to the world of Dancong or a seasoned connoisseur of oolong flavors, you’ll find your own moment of appreciation in Ya Shi Xiang.
The above content is compiled by CoffeeHunters, a coffee news website.
