Product Overview
This tea is made from carefully selected leaves of traditional Phoenix Dancong tea trees grown in the core area of Phoenix Mountain. It is crafted using classic Dancong oolong processing methods, including withering, shaking, pan-firing, rolling, and slow roasting, allowing the tea’s natural aroma and depth to fully develop.
Despite its unusual name, Ya Shi Xiang (Duck Shit Aroma) is one of the most prized fragrance types of Phoenix Dancong oolong. The brewed tea releases an elegant and refined orchid-like floral aroma with soft honeyed sweetness. The liquor is smooth and mellow, with a rich yet clean body, quick returning sweetness, and a refreshing, lingering aftertaste. It is highly enjoyable and suitable for multiple infusions.
The dry leaves are tightly rolled and even, with a dark, glossy appearance. Once brewed, the tea liquor is golden-yellow, bright, and clear.
Packed in 16 separate sachets for freshness and convenience. Each sachet contains a precise amount, making it ideal for daily drinking, office use, travel, or gifting.
Brewing Guide:
Tea amount: 1 sachet (about 7.5g)
Teaware: Gaiwan or Yixing teapot
Water temperature: 95–100°C
Quickly rinse once before brewing
First 3 infusions: 5–8 seconds
Gradually extend steeping time for later infusions
Can be infused 6–8 times, with aroma and flavor remaining expressive