Origin: Ping Keng Tou Village, Phoenix Mountains, Guangdong
Cultivar: Yashi Xiang, Phoenix Dancong
Processing: Single Roast, Light/Medium Oxidation
Packaging: 50g tin
This dancong oolong is curated in collaboration with Zoey of Zoey's Tea, a Chaozhou native and dancong expert.
Yashi Xiang or 'duck poo fragrance' dancong is everywhere nowadays. There is Yashi Xiang ice cream, Yashi Xiang milk tea etc. On the tourist streets in Chaozhou, poor quality Yashi Xiang is sold cheaply to travellers. To see why this aroma type became so popular, it's worth trying a version that is closest to the 'authentic' Yashi Xiang taste. This Yashi Xiang hails from the original Yashi Xiang terroir near Ping Keng Tou village. It is made from 40 year old bushes, two generations away from the Yashi Xiang mother tree. The taste is classic Yashi Xiang, with floral and milky aromas, a smooth texture, and sweet aftertaste. Stormy weather during the harvest period has resulted in limited quantities this year. This tea was selected from a midday batch of maocha on a day of good weather. The processing is excellent, with a light to medium oxidation and consistent leaves.
