Yashixiang "Duck Shit" 2019

$75

2019春乌岽坪坑头鸭屎香

Harvest
April 2019

Origin
Wudong Mountain, Chaozhou, Guangdong

We are excited to share this exceptional Yashixiang “Duck Shit” Phoenix Oolong from Pingkangtou, the acclaimed and distinguished village which the varietal originated from, 85 years ago.

Yashixiang is a relatively recent Phoenix Oolong varietal. The mother tree, at 85 years old,  is situated in Pingkangtou Village in Wudong Mountain, at more than 900m elevation.

Legend has it that the name Yashixiang or “duck shit” came from Pingkangtou Village. The mother tree was planted in a tea garden where the soil was yellow and high in clay and minerals, which resembled duck shit in color. The tea plants grew beautiful dark green tea leaves, and villagers asked the tea farmer for the name of the varietal. Afraid that his tea plant would be stolen, the tea farmer pretended to be calm and said “its not good tea, it smells like duck shit”.  

This exceptional Yashixiang is crafted with leaves from an old grove of 60-70 years tea trees. It is crafted by tea master Ma Xiaohou, who have been crafting the Yashixiang varietal since the 1990’s. The tea was gently slow roasted over charcoal for over 20 hours, resulting in a tea with immense depth and texture.

The mouthfeel is smooth with exceptional clarity. It is delicate and gentle yet full-bodied and complex. Extremely well balanced and naturally creamy, it has notes of orchids, peach and lychee. The sweet aftertaste is exceedingly long and lingering - the whole palate and throat is coated with sweetness and floral notes. Truly an exceptional Yashixiang Phoenix Oolong.

To enjoy the full experience of this tea, I highly recommend using a high grade porcelain gaiwan for brewing. After each infusion, make sure to smell the inside of the lid of your gaiwan with this simple technique: short and quick puffs of air in and out of your nose. The aroma changes dramatically with each puff of air in and out of your nose.

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Brewing guide

The key to brewing this tea is to use boiling water, and very fast infusions, starting at 10 seconds.

Tea 4 g
Temperature
100°C
Water 120 ml
Steep time 10 - 60 sec
No. of infusions 10
Weight:
Quantity:

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