THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

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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$14.50 $14.50

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.