Ya Shi Xiang (Duck Shit Aroma) Dan Cong
Phoenix Mountain, Guangdong, China
Despite the name, this is one of the most elegant Dan Congs—creamy, floral, with notes of gardenia and almond.
The Story
The crude name was supposedly given by clever farmers to discourage outsiders from seeking their prized tea bushes. Whatever the origin, Ya Shi Xiang has become one of the most sought-after Dan Cong varieties, with a creamy, gardenia-like character unlike any other. The bushes grow at Wu Dong peak's highest elevations, and the terroir creates an oolong that serious tea enthusiasts travel far to acquire. Don't let the name fool you—this is refined tea.
Flavor Notes
Perfect For
- Conversation starter (the name)
- Serious tea study
- Floral cream lovers
- Challenging your palate
- High-elevation terroir
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
200°F
(93°C)
Amount
7g per 100ml (gongfu)
Steep Time
10-15 sec first steep, extending carefully
Resteeps
10-15 steeps
Recommended Vessel
Thin porcelain gaiwan
Brewing Tips
Ya Shi Xiang is even more delicate than Mi Lan Xiang—err on the side of shorter steeps. The creaminess should be pronounced; if it's sharp or astringent, you've gone too long. This tea teaches patience and precision.