Phoenix Dancong Yashixiang: The Legendary Oolong with a Mysterious Name

Aroma That Defies ExpectationsOriginating from the Phoenix Mountains in Guangdong Province, Yashixiang (“Duck Shit Aroma”) is a premium variety of Phoenix Dancong oolong. Despite its unusual name (inspired by the humble soil where it was first cultivated), this tea is celebrated for its intoxicatingly complex fragrance combining orchid, honey, and stone fruit notes.

Terroir of the Cloud ForestGrown at 800-1,200 meters altitude, the tea thrives in the mist – clad granite slopes of Fenghuang. The microclimate features:

• 2,000+ hours of annual rainfall

– Day-Night Temperature Differential of 15-20°C

• Mineral – rich red soil with pH 4.5-5.5

Many tea trees are over 300 years old, their gnarled branches yielding limited quantities of supremely flavorful leaves.

Art of the 10 – Day TransformationThe production process involves:

1. Sun Withering: Fresh leaves are exposed to morning sun for 20-30 minutes
2. Cooling Phase: Resting under shade to develop enzymatic activity
3. Hand – Tossed Oxidation: Skilled workers gently toss leaves 8-12 times over 3 days
4. Charcoal Roasting: Slow drying over olive wood charcoal at 80-120°C for 48 hours

Nutritional BenefitsLaboratory analysis shows:

• 28% polyphenols for cardiovascular support
• 5% caffeine for mental clarity without jitters
• High levels of geraniol (floral compound) with stress – relieving properties

Perfect Pairings & OccasionsIdeal for:

• Afternoon tea with dim sum
• Meditation sessions to enhance focus
• Pairing with spicy Sichuan cuisine
• Gift – giving in traditional Chinese tea ceremonies

Brewing Guide

1. Use a gaiwan (100ml) or zisha clay teapot
2. Add 7g of tightly rolled leaves
3. Pour boiling water (95-100°C) over leaves
4. First rinse: 5 seconds (awaken the leaves)
5. Subsequent infusions: 10-15 seconds for 8-10 brews