Ya Shi Xiang鸭屎香

Ya Shi Xiang is a Dan Cong oolong from Ping Keng Tou, Phoenix Mountains, Chaozhou, Guangdong. Brew it at 95°C with 7g of leaf per 100ml of water; expect up to 10 short infusions in a small gaiwan or teapot. A quick rinse is recommended.

Tasting notes

Ya Shi Xiang literally translates to 'duck shit aroma' — the story is that the farmer named it that so nobody would steal clippings of his cultivar, and the name stuck. The tea is the opposite of the name. Bright orange-yellow liquor, gardenia and longan on the nose, a honeyed floral cup that's one of the cleanest Dancongs you'll drink. Lighter oxidation than Mi Lan Xiang means the aromatics sit in the first few steeps instead of building slowly, so drink the session front-loaded — most of the character is in infusions one through four. What makes Ya Shi Xiang worth the attention is endurance: where most lightly oxidized Dancongs are gone by steep six, this one holds into steep eight or nine, the floral fading into a steady mountain mineral undertone. Still a Dancong, still punishes slow pours — 95°C, flash steeps — but noticeably more forgiving than Mi Lan Xiang.

Flavor profile

Despite the colorful name, Ya Shi Xiang is one of the most elegant Dan Congs. Lightly oxidized with mostly green leaves, it produces a bright orange-yellow liquor loaded with floral and honey aromatics. Longan sweetness builds through multiple steeps with mountain minerality underneath. Exceptional endurance — holds flavor deep into the session.

Terroir

High mountain village, mineral-rich soil, cool mountain climate

Cultivar: Ya Shi Xiang

Brewing

Rinse: One quick rinse. Ya Shi Xiang is lightly oxidized — the leaves open fast.

1. Quick rinse — pour off immediately.
2. Steep 1: 10 seconds
3. Steep 2: 10 seconds
4. Steep 3: 12 seconds
5. Steep 4: 15 seconds
6. Steep 5: 20 seconds
7. Steep 6: 25 seconds
8. Steep 7: 30 seconds
9. Steep 8: 40 seconds
10. Steep 9: 50 seconds
11. Steep 10: 60 seconds

Ya Shi Xiang is more forgiving than most Dan Congs but still rewards quick pours. Its lighter oxidation means the aromatics are in the first few steeps — slow down only after steep five or so.

Aroma & taste

Processing

• withered
• lightly oxidized
• rolled
• roasted

Sources

• https://yunnansourcing.com/products/king-of-duck-shit-aroma-dan-cong-oolong-tea
• https://meileaf.com/tea/duck-sh-t-oolong/
• https://verdanttea.com/mid-elevation-wu-dong-shan-ya-shi-dancong
• https://yunnansourcing.com/pages/brewing-guide-for-green-black-oolong-and-pu-erh-teas