Ya Shi Xiang Dan Cong — Phoenix Mountain Oolong

Legendary High Mountain Dan Cong from Guangdong Ya Shi Xiang (鸭屎香) — famously translated as “Duck Shit Aroma” — is one of the most distinctive and recognizable teas within the Feng Huang Dan Cong tradition of Guangdong, China. Don’t let the unusual name mislead you. There is nothing remotely resembling its literal translation in the cup. Instead, Ya Shi Xiang is celebrated for an exceptionally fragrant profile combining flowers, honey, citrus, berries, warm spices, and fresh green nuances. Our Ya Shi Xiang was produced in a small tea workshop near the Phoenix Mountains (Feng Huang Shan) from mature, high-mountain spring leaves. Relatively light oxidation followed by a gentle final roast preserves the freshness and delicate aromatic qualities of the leaf. The result is a bright, powerful, highly fragrant Dan Cong with remarkable freshness and a characteristic balance of sweetness, bitterness, florality, and citrus. Why Is It Called “Duck Shit Aroma”? Ya Shi Xiang (鸭屎香) literally translates as “Duck Shit Aroma,” making it one of the most memorable names in the world of Chinese tea. The name does not describe the actual fragrance or taste of the tea. Several stories exist about how the unusual name originated, and its exact history is debated. One popular tradition suggests that the deliberately unattractive name was used to discourage others from taking too much interest in an exceptionally aromatic local tea cultivar. Whatever the origin of the name, the tea itself is famous for exactly the opposite reason. Ya Shi Xiang is remarkably fragrant, with an intense floral, perfume-like, honeyed, and fruity aromatic character. Today it is one of the best-known styles of Phoenix Dan Cong and an excellent example of the extraordinary natural aromas these Guangdong Oolongs can produce. High Mountain Spring Material & Light Roasting This Ya Shi Xiang was produced from mature high-mountain leaves harvested in spring near the Phoenix Mountains. During processing, the leaves undergo several stages of rolling, relatively light oxidation, and a gentle final roast. Compared with more heavily roasted Dan Cong teas, this lighter approach preserves considerably more of the tea’s fresh, floral character. The roast remains in the background, supporting rather than dominating the natural fragrance. The result is a Dan Cong that feels simultaneously fresh and powerful, delicate and structured. Appearance and tasting notes The dry tea consists of large, longitudinally twisted leaves displaying deep green and lighter green tones. The dry fragrance is soft yet expressive and juicy, combining warm spices and flowers with nuances of ripe fruit and berries. Once brewed, the tea produces a bright, saturated yellow liquor with subtle greenish highlights. The bouquet is vivid and multidimensional. A distinctive floral and perfume-like character forms the aromatic core, accompanied by delicate grassy freshness, honey, warm spices, berries, and citrus. The fragrance is full and concentrated, with a naturally sweet floral-berry quality. On the palate, Ya Shi Xiang is rich, dense, and full-bodied. A characteristic touch of bitterness provides structure before transforming into pleasant sweetness and a refreshing citrus-driven finish. This contrast between fragrance, strength, bitterness, sweetness, and freshness gives Ya Shi Xiang its particularly recognizable personality. Character and Experience Ya Shi Xiang is an excellent choice for anyone who enjoys highly aromatic floral Oolongs with a stronger character. Its light final roast preserves the more delicate qualities of the spring leaves, while the high-mountain material provides enough structure and intensity for a long Gongfu session. The tea changes noticeably across successive infusions. Flowers and perfume-like aromas may dominate initially, while later cups reveal different combinations of honey, citrus, berries, herbs, warm spices, sweetness, and refreshing bitterness. Brewing technique matters. Shorter infusions emphasize fragrance, freshness, and sweetness, while longer infusions increase body, bitterness, and intensity. For this reason, Ya Shi Xiang is both approachable and rewarding to explore — easy to enjoy from the first session, yet sufficiently dynamic for experienced Dan Cong drinkers. A memorable Phoenix Mountain Oolong with a legendary name and a surprisingly elegant personality. How to brew Gongfu Style • Clay teapot suitable for Guangdong Oolong or porcelain gaiwan • Water temperature: 90–95°C (194–203°F) • Tea-to-water ratio: 4–5 g per 100 ml • Begin with short infusions of approximately 5–10 seconds • Gradually increase subsequent infusions by approximately 10–15 seconds • Enjoy approximately 6–8 infusions • Keep the first infusions relatively short to emphasize the tea’s floral fragrance and sweetness rather than its characteristic bitterness. Origin • Tea: Ya Shi Xiang Dan Cong (鸭屎香单丛) • English Name: Duck Shit Aroma • Type: Phoenix Dan Cong Oolong / Guangdong Oolong • Tea Style: Ya Shi Xiang • Origin: Phoenix Mountain Area (Feng Huang Shan), Guangdong Province, China • Producer: Small-Batch Tea Workshop • Harvest: Spring • Growing Environment: High Mountain • Raw Material: Mature, fully developed tea leaves • Leaf Style: Large, longitudinally twisted Dan Cong leaves • Oxidation: Light • Roasting: Light Final Roast • Liquor: Bright Yellow with Greenish Highlights • Profile: Flowers • Honey • Citrus • Berries • Warm Spices • Fresh Herbs • Taste: Rich • Full-Bodied • Floral • Sweet • Refreshingly Bitter • Citrusy • Character: Fresh • Aromatic • Powerful • Expressive • Long-Lasting • Flavoring: None — the floral, honey, fruit, and perfume-like aromas occur naturally in the tea • Processing: Traditional Dan Cong processing with repeated rolling, light oxidation, and gentle final roasting