Dan Cong Duck Shit Ya Shi Xiang 2025

A legendary high-mountain oolong from the tea gardens of the Phoenix Mountain area in China’s Guangdong province.

This area is home to some of the rarest and most exclusive teas in the world. Our Ya Shi Xiang 鴨屎香, also known as Duck Shit (a Chinese legend says the tea got this name when a farmer in the village of Ping Keng Tou discovered an exceptional cultivar and gave it this name to deter thieves, given the tea’s high quality), grew at an altitude of 900 m, was processed by the traditional method and then medium-roasted over charcoal, which softened its character and bitterness and highlighted its attractive effects. The liquor is orange-yellow in colour; the aroma is intoxicating with a hint of rare flowers - orchids and meadow honey. The taste of the tea is rich and full, with many layers and mineral notes accompanied by a gentle floral sweetness. Despite its exotic name, this is a tea with truly elegant, refined and rich aromatics that will satisfy even the highest standards.

Region: Fenghuang (Čína)
Harvest: 2025
Cultivar: Ya Shi Xiang/Duck Shit

7,45 €for 25 g

Packaging

In stock

„A legendary Dan Cong “Duck Shit” Ya Shi Xiang (鴨屎香) from Phoenix Mountain - an intoxicating orchid-and-honey aroma with a rich, layered, mineral taste.“- Tasting note

Preparation

How to prepare oolong tea

	Temperature	Dose	Time	Infusions
Gong Fu Cha Gaiwan	95 °C	5 g / 100 ml	45 s	×10
Teapot Per 1 litre	90 °C	5 g / 1 L	3 min	×1

We adjust the steeping time to taste and the colour of the infusion.

Where it's from

Locality - Guangdong

Guangdong (廣東) is a coastal province in southern China by the Pearl River Delta. The heart of its tea identity is the Feng Huang Shan range (鳳凰山 · “Phoenix Mountain”) near the city of Chaozhou (潮州) in the east of the province. The highest peak, Wu Dong Shan, measures 1,391 m, and it is on its slopes, at altitudes of roughly 350 - 1,400 m, that the area's most precious tea trees grow.

Tea growing on Phoenix Mountain is documented from the Southern Song dynasty (南宋, 1127 - 1279). From those times comes the oldest local variety, Song Zhong (宋種) - some mother trees are over 600 years old and are still harvested today. In Chaozhou, the ceremonial preparation of gong fu chá (工夫茶) in tiny teapots and cups also took shape, and from it grew the now world-famous brewing method.

The climate is subtropical monsoonal - warm, humid, with abundant summer rainfall. The higher elevations of Wu Dong Shan are shrouded in mist most of the year, and night temperatures drop markedly. The cooler air and diffused light slow the growth of the shoots and support the formation of aromatic compounds - it is to them that the local tea owes its extraordinary intensity of fragrance.

The region's speciality is Feng Huang Dan Cong (鳳凰單叢 · “phoenix single bush”) - an oolong from the Shui Xian cultivar (水仙), of medium to higher oxidation (about 40 - 60 %) and with subsequent roasting. It can mimic the scents of flowers and fruit; individual types are labelled by aroma - Mi Lan Xiang (蜜蘭香 · honey orchid), Huang Zhi Xiang (黃梔香 · gardenia) or Xing Ren Xiang (杏仁香 · almond). The liquor is golden to amber, the taste full with a long sweet finish; the leaves withstand many infusions. The main harvest takes place in spring (April - May).

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