Introduction:As one of the famous Phoenix Dancong teas from the Chaoshan region of Guangdong, Ya Shi Xiang Dancong is beloved by tea enthusiasts for its unique aroma and multi-layered flavor profile. This article will provide a detailed introduction to the origin, naming anecdote, tea characteristics, and brewing suggestions for Ya Shi Xiang—including whether it’s suitable for cold brewing—to help you gain a deeper understanding of this standout oolong tea variety.
In recent years, a new flavor launched by a well-known tea beverage brand has brought the name "Ya Shi Xiang Dancong" back into the spotlight, yet many remain unfamiliar with this oolong tea originating from Guangdong’s Chaoshan region. In fact, Ya Shi Xiang Dancong is one of the most representative varieties of Phoenix Dancong tea and enjoys extremely high acclaim locally. Its broad, soft tea leaves undergo multiple oxidation stages and refined processing, releasing a rich honey-like sweetness, along with captivating creamy, roasted aromas and floral notes upon brewing, earning high praise among tea lovers.
Not only does Ya Shi Xiang Dancong boast prominent tea aroma, but its name also carries a touch of humor. Although "Ya Shi Xiang" (literally “Duck Shit Aroma”) may not sound very elegant, it is actually a colloquial name used in the Chaoshan region for this tea and has nothing to do with smell. Legend has it that in the past, some tea farmers deliberately gave it this seemingly unrefined name to prevent others from stealing the tea seeds, which ironically added a legendary charm to the tea. In reality, Ya Shi Xiang Dancong not only pleases the nose but also offers a richly layered taste experience in the cup—starting with a blend of creamy and fruity notes in the first brews, gradually transitioning to fresh floral and herbal undertones as the roastiness fades with subsequent infusions.
Ya Shi Xiang Dancong belongs to the Phoenix Dancong tea category and is produced in the Phoenix Mountain area of Chaozhou City, Guangdong Province, China. The term “Dancong” originally referred to tea made from leaves harvested from a single tea tree, but nowadays it generally denotes high-quality oolong teas from the Phoenix Mountain region that are cultivated from the same tea plant variety and possess distinctive aromatic traits. These tea trees, due to their unique growing environment, can absorb various natural fragrances from their surroundings, resulting in each Dancong tea often having its own unique scent profile—with Ya Shi Xiang being one of the finest examples.
Regarding the origin of the name “Ya Shi Xiang,” one theory suggests it comes from the tea trees growing in yellow-earth soil. The farmers, noticing the exceptionally unique aroma of its leaves and wishing to prevent others from copying the cultivar, deliberately gave it the name “Duck Shit Aroma” to deter people from stealing cuttings for propagation. Though dramatic, this naming approach also reflects the farmers’ confidence in the tea’s quality and their desire to protect it.
The appearance of Ya Shi Xiang Dancong tea leaves is typically dark green, with broad and resilient leaf blades. During production, the tea undergoes multiple steps including withering in the sun, cooling, shaking, fixation, rolling, and drying—among which the control of oxidation level greatly influences the final aroma. Moderate oxidation allows the tea to exhibit a rich honey fragrance and gentle roasted aroma, while the later refining process further enhances the complexity of its flavor layers.
When enjoying Ya Shi Xiang Dancong, it is recommended to use a fragrance-smelling cup to fully capture its complex aroma changes. The first infusion usually presents a pronounced creamy sweetness with subtle fruity notes, and a smooth, mellow mouthfeel; in subsequent infusions, the roasted and floral notes in the tea gradually emerge, with clear layering. Even up to the fifth or sixth infusion, the tea continues to release its lingering aroma and aftertaste, making it a highly durable oolong tea.
Many tea drinkers wonder whether Ya Shi Xiang Dancong is suitable for cold brewing. The answer is yes, but with some important considerations. Cold brewing reduces the release of tannins from the tea leaves, resulting in a crisper, more refreshing cup, making it suitable for summer consumption. It’s recommended to use cold water or room-temperature purified water, placing an appropriate amount of tea leaves (about 3 to 5 grams) into a bottle and letting it steep for 4 to 6 hours before drinking. While this method preserves the tea’s floral notes and some sweetness, the roasted and creamy aromas are less pronounced, making it better suited for those who prefer a lighter taste. If you wish to fully experience the rich layers of Ya Shi Xiang Dancong, hot water brewing is still recommended, as it better brings out its diverse aromas and full-bodied taste.
The above content is compiled by CoffeeHunters, a coffee news website.
