“(Gongfu, 4.5g/100ml, 95-100C)Nice dry leaf appearance: consistent and large, smells VERY grape-y, with just a hint of roastedness. It is the other way around after rinsing the leaves. This is my...” Read full tasting note
Ya Shi Xiang is a delicate Dancong Oolong grown in the Fenghuang Mountain region around 600-700 meters above the sea level. (a.k.a. Phoenix Dancong Mountains)
It is known for its fruit aroma, followed by the scent of flowers and smooth mineral finish.
The name “Ya Shi Xiang”, or “Duck Shit Aroma”, is said to have originated from a farmer in the region who had some tea bushes he enjoyed and wanting to guard the uniqueness of. He told outsiders that the color of the soil was because he used duck shit. He did this so that he could deter them from stealing and cloning the plant.
Here is a bit of information that I have on the tea that I tried:
Original: Fenghuang Mountain, Chaozhou, Guangdong Province, China
Tea Variety: More than 70 years old
Harvest Time: 2017 Spring (April)
Tea Master :Song Lin
Picking Standard: Two or three half-matured tea leaves
Shape: Tight
Tea Processing:Tea Harvesting – Sun Withering – Tossing – Fermentation – Oxidation – Fixation – Baking – Rolling and Screening – Re-drying – Packing – Shipping
Aroma: Natural flower, floral aftertaste, rich fragrance
Taste: Freshness, mellow, thick, unique flower taste with a strong flavor
Tea Soup Color: Bright golden yellow
*This tea can be steeped 8-14 times depending on method and timing. For best results, use a Gaiwan or any small steeping device.
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