Introduction:Ya Shi Xiang is a classic aromatic profile among the high-mountain oolong teas of Fenghuang Dancong in Chaozhou, Guangdong, widely praised for its rich floral fragrance and mellow, sweet aftertaste. What makes this high-mountain oolong tea, derived from the Wu Ye Dancong tea tree, so captivating? This article will delve into its regional characteristics, tea leaf attributes, fermentation and roasting techniques, and guide you on how to properly taste and brew it to fully appreciate its complex layers of aroma and flavor.
Though its name may not sound very elegant, Ya Shi Xiang is one of the most representative high-aroma oolong teas in the Fenghuang Mountain area of Chaozhou, Guangdong. Its formal name is Yin Hua Oolong Tea, and it is considered a standout among Fenghuang Dancong, especially renowned when made from the fresh leaves of the Wu Ye Dancong tea tree. This type of tea tree is primarily cultivated in Pingkengtou Village, Fenghuang Town, at an altitude of about 900 meters. The area is often shrouded in clouds and mist, and the nutrient-rich yellow soil contributes to the tea leaves’ abundant internal compounds and unique fragrance.
The finished tea has tightly rolled, robust strips with a slightly curled appearance and a dark green color. Once brewed, the tea liquor presents a crystal-clear golden yellow. Most impressive is its aroma, which blends the freshness of gardenia flowers, the warmth of fruity notes, and the softness of creamy tones—layers of complexity that linger beautifully. Upon tasting, the flavor is rich and sweet, with floral notes blossoming layer by layer in the mouth. The aftertaste is pronounced, and the finish is long-lasting. Overall, it shows excellent brewability, maintaining a stable flavor even after multiple infusions.
The core raw material for this tea comes from Wu Ye Dancong tea trees over 40 years old, whose leaves have a darker green hue—hence the name. During spring harvest each year, tea farmers carefully select tender buds ranging from one bud and one leaf to one bud and four leaves to ensure the freshness and internal quality of the leaves. After picking, the leaves undergo moderate withering, tossing, fixation, rolling, and roasting processes. The fermentation level is semi-fermented, and roasting is done using light to medium heat in two rounds, imparting the tea with its special fragrance and smooth mouthfeel.
Pingkengtou Village, an important production site for this tea, is located northwest of Fenghuang Town and is one of the areas where the "Ya Shi Xiang" variety was first developed. According to local tea farmers, the mother trees in the village are around 70 to 80 years old, standing tall and straight at a height of 2.38 meters. The growing area sits at an altitude of approximately 900 meters, with a humid climate, abundant rainfall, and year-round cloud cover—providing ideal conditions for tea tree growth. The yellow soil here not only drains well but is also rich in various minerals, further enhancing the tea’s aroma and throat feel.
The aroma of Ya Shi Xiang Dancong tea is dominated by intense gardenia flower fragrance, complemented by delicate fruity notes and soft milky undertones, making for a uniquely distinctive and easily recognizable flavor. The formation of this aroma is related not only to the tea plant variety but also closely tied to the local microclimate, soil conditions, and meticulous tea processing techniques. The tea liquor is full-bodied, with a noticeable honey-like sweetness. It feels smooth and layered on the palate, with a lasting aftertaste—making it particularly well-suited for drinkers who enjoy high-aroma oolong teas.
When brewing, it is recommended to use a purple clay teapot or gaiwan to fully bring out the tea’s fragrance and flavor. A typical dosage is around 7 grams. Begin by quickly rinsing the leaves with boiling water (known as rinsing or waking the tea), then proceed to the actual brewing. The first infusion usually showcases the fresh gardenia flower aroma, the second becomes more intense, and by the third, the tea liquor tastes richer and boasts a long-lasting finish. This tea has excellent brewability—even after eight or more infusions, you can still discern clear floral notes and sweetness.
Additionally, the caffeine content of Ya Shi Xiang Dancong tea is moderate, slightly lower than 20% of that found in a regular cup of coffee, making it suitable for most people. However, sensitive individuals are advised to consume it in moderation. For storage, keep the tea in an airtight, lightproof container and store it in a cool, dry environment to maintain optimal flavor. Under proper conditions, it can be kept for up to 24 months, allowing you to enjoy the charm of this classic high-aroma oolong tea at any time.
The above content is compiled by CoffeeHunters, a coffee news website.
