Yashixiang "Duck Shit"

Yashixiang, or "Duck Shit," is a relatively recent Phoenix Oolong varietal. The mother tree, now 85 years old, is situated in the well-known Pingkangtou Village on Wudong Mountain.

Legend has it that the name Yashixiang or "Duck Shit" came from this Village. The mother tree was planted in a tea garden where the soil was tinted yellow, dense with clay and minerals that made it resemble the colour of duck shit. Tea trees planted in this soil grew beautiful, dark green tea leaves, and villagers began to ask the tea farmer for the name of this striking varietal. Afraid that his tea plant would be stolen, the tea farmer responded, "it's not good tea, it smells like duck shit."

This tea's detracting name succeeded in protecting the mother trees, but did not restrict Yashixiang's reputation as an exceptional and refined Phoenix Oolong. This one is made with leaves from an old grove of trees, crafted by tea master Ma Xiaohou, who has been working with the Yashixiang varietal since the '90's.

The leaves have been gently roasted over charcoal for over 20 hours, adding great depth and texture to this already complex leaf. It takes great skill and practice, as there is a fine point to which this tea has to be bruised and roasted to express Yashixiang's full character without overpowering its nuances, and Ma Xiaohou has achieved this.

Its slightly oily liquor is smooth and clear, coating the mouth and drawing saliva from under the tongue immediately. Its character is found more in the body of the tea than its fragrance. Fine tannins create delicate resistance on the palate, slowing the passing aromatics and giving the tea a soothing downward pull. We find notes of camphor, incense, lychee, and pungent flowers, however as a whole, it gives the sensation of tasting like a bit of everything ... perhaps it can only be said to taste like "Duck Shit."

To fully experience this tea, we highly recommend using a high quality porcelain gaiwan for brewing. After each infusion, be sure to smell the inside of the lid of your gaiwan by breathing short and quick puffs of air in and out of your nose very close to the lid. Repeating this after each infusion, you will see that aroma changes dramatically with each puff of air in and out of your nose. The scent of Duck Shit takes us to many, very beautiful places.