Ya Shi Xiang

Ah, Ya Shi Xiang—the comic treasure of the tea world. This oolong has the dubious distinction of being the only Dancong to be named after a scent it not only doesn't possess, but which is an unpleasant one at that. Whether a gaffe or an attempt at dissuasion (legends abound), it instead exudes the wonderfully aromatic mélange of stone fruit, cream, and minerality typical of the type.

This exemplar has a slightly heavier roasting, with slightly less creaminess in favour of a brown sugar flavour and a refreshing menthol aftertaste, anchored around its nectarine body and a balanced astringency. Both full-flavoured and refreshing at once, it begs to be savoured through repeated quaffing.

  • ORIGIN:  Pingkengtou, Chao'an, Chaozhou, Guangdong, China
  • MEANING:  Duck sh*t fragrance (ya shi xiang)
  • CULTIVAR:  Wu Ye
  • HARVEST TIME:  15 April 2020
  • TASTE:  Nectarine, brown sugar, mineral
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12.00 € 12.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 60, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.