Duck Shit Aroma Phoenix Dan Cong Oolong (Ya Shi Xiang)

Duck Shit Aroma (Ya Shi Xiang), also known as Yin Hua Xiang, falls under the Zhi Lan Xiang category. This unique tea cultivar thrives on Phoenix Mountain in Chaozhou City, Guangdong Province, China. Its intriguing name has piqued interest and contributed to its rising popularity among Phoenix Dan Cong teas in recent years.

Contrary to what its name might suggest, Duck Shit Aroma is devoid of any foul odors. Legend has it that a local farmer discovered a tea tree capable of producing exceptionally aromatic tea. To deter potential thieves and protect his valuable find, he chose an unattractive name to safeguard the rare and fragrant tea.

This tea has thick, tightly curled leaves with a dark glossy hue tinged with yellow. Once brewed, the tea liquor exhibits a bright yellow color, releasing a rich natural floral fragrance and demonstrating a pronounced sweet aftertaste that lingers well beyond seven infusions.

// Honeysuckle, Sweet, Milky //
Duck Shit Aroma exudes a vibrant aroma. The tea liquor exhibits a bright yellow, offering a rich, sweet taste that is refreshing and resonant in the throat. It features a strong resilience to multiple infusions, maintaining a lingering sweet aftertaste.

Phoenix Mountain in Chaozhou, Guangdong Province, China

Oolong tea

This tea helps invigorate the mind, relieve coughs and phlegm, lower blood pressure, aid in weight loss, combat aging, and warm the spleen and stomach.

Mug:
5-8g | 100°C (250ml) | 1-2 minutes | rinse once before brewing

Kung Fu Tea:
Heat the water to 100°C. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water after 2-3 seconds. For the subsequent infusions, a brewing time of 3-5 seconds is recommended to maintain the tea’s delicate balance of flavors. As you progress to the middle and later brews, you might extend the steeping time based on the tea soup's taste, but beware of over-brewing, as it could introduce unwanted bitterness.