Product Overview This 2026 Early Spring "Ya Shi Xiang" is a premier example of Chaozhou’s most famous DanCong cultivar. Sourced from high-altitude gardens in the Fenghuang Mountains, the 2026 harvest was defined by an exceptionally dry spring. This lack of rainfall stressed the tea plants, resulting in a higher concentration of aromatic compounds and a deeper mineral complexity than in previous years. The dry leaves consist of tightly twisted, charcoal-brown threads that signal a meticulous roasting process.
Sensory Profile
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Aroma: Despite its idiosyncratic name, this tea offers a piercingly elegant floral fragrance—reminiscent of wild honeysuckle and ginger lily—complemented by the warm, toasted notes of a medium-heavy roast.
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Palate: The liquor is bright, clear, and amber-toned. It features a sophisticated interplay of creamy floral notes and a subtle, stony minerality characteristic of the Phoenix terroir.
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Finish: A powerful and immediate huigan (returning sweetness) coats the throat, accompanied by a cooling sensation and strong salivation (shengjin).
Brewing Instructions
To experience the full evolution of "Duck Poop Fragrance," Gongfu Style is recommended:
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Tea-to-Water Ratio: 7–8g per 100ml.
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Water Temperature: 95–100°C (203–212°F). High heat is essential to release the "mountain gallop" (shan yun).
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The Rinse: A quick 2–3 second flash-rinse to open the tightly rolled leaves.
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Steeping: * Initial Infusions (1st–3rd): Flash steep (5–10 seconds) to capture the volatile floral aromatics.
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Middle Infusions (4th–8th): Gradually increase by 5–10 seconds to draw out the honeyed sweetness and roast body.
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Vessel: A porcelain Gaiwan is ideal for appreciating the high-toned aroma, while a Chaozhou clay pot will enhance the tea's body and sweetness.