Ya Shi Xiang Dancong Oolong Tea

Ya Shi Xiang Dancong Oolong Tea – Duck Shit Phoenix Oolong

Ya Shi Xiang Dancong Oolong Tea is one of the most distinctive teas from the Phoenix Mountains of Guangdong, China. Known in English as Duck Shit Oolong, it has an unusual name but an exceptionally elegant fragrance. The dark, gently twisted leaves produce a clear orange-yellow infusion with vivid orchid and gardenia notes, a smooth texture and a lingering floral sweetness.

Our Ya Shi Xiang comes from Fenghuang Town in the Chaozhou area and is harvested in April. It belongs to the Phoenix Dancong family, a group of aromatic Chinese oolongs celebrated for their distinctive fragrances and changing flavours over successive infusions.

Despite its memorable name, there is nothing unpleasant about the aroma. This tea is fresh, floral and lightly honeyed, with a clean finish that makes it particularly rewarding when brewed slowly in a gaiwan or small teapot.

Origin: Fenghuang Town, Chaozhou, Guangdong Province, China
Tea Type: Phoenix Dancong Oolong Tea
Aroma Variety: Ya Shi Xiang (Duck Shit Aroma)
Harvest Season: April
Oxidation: Medium, as described in the original product specification
Leaf Appearance: Thick, Slightly Curled, Dark Brown Leaves
Liquor Colour: Clear Orange-Yellow
Caffeine: Naturally Contains Caffeine
Available Sizes: 50g, 125g and 250g

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Why Is It Called Duck Shit Oolong Tea?

Ya Shi Xiang (鸭屎香) translates literally as "Duck Shit Fragrance". It is an unusual name for such a beautifully scented tea, and it has become one of the best-known names in the Phoenix Dancong family.

According to a popular local story, a tea grower gave his exceptionally fragrant tea an unappealing name to discourage others from taking cuttings or copying his prized plants. Another explanation connects the name with the colour and appearance of the soil where the tea was originally grown.

These are traditional stories rather than firmly established historical facts, but they remain part of the tea's identity. What matters most in the cup is its fragrance: bright floral notes, gentle sweetness and a long, refreshing finish.

The name describes a recognised Dancong aroma variety. It does not mean that the tea contains duck droppings or any animal-derived ingredients!

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Origin – The Phoenix Mountains of Guangdong

Ya Shi Xiang comes from the Fenghuang, or Phoenix Mountain, tea-growing area near Chaozhou in eastern Guangdong Province. This region has a long tradition of producing fragrant oolong teas from selected local tea varieties.

Phoenix Dancong teas are particularly interesting because different varieties can develop noticeably different aromas. Some are associated with honey and orchids, others with fruit, gardenia, almond or magnolia-like notes.

Our Ya Shi Xiang is a named aroma variety within this wider family. Its distinctive floral fragrance comes from the tea leaves and their processing, rather than from the addition of gardenia or orchid flowers.

After harvesting, the leaves are withered, gently worked to encourage partial oxidation, heated to stop oxidation, rolled and dried. The finished leaves retain their dark, slightly curled appearance and gradually open during brewing.

The combination of growing conditions, leaf variety and tea-making skill contributes to the aromatic character for which Phoenix Dancong is known.

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Tasting Notes

Attribute	Description
Aroma	Intense orchid and gardenia fragrance with light honeyed notes
Flavour	Refreshing, floral and gently sweet, with a delicate honey-like character
Liquor Colour	Clear, bright orange-yellow
Mouthfeel	Smooth and clean, becoming more rounded over successive infusions
Finish	Long-lasting floral sweetness with a fresh, fragrant aftertaste

The aroma is the defining feature of this Ya Shi Xiang. Its floral fragrance is noticeable as soon as the hot water meets the leaves, while the infusion itself remains smooth and balanced.

Successive brews can reveal different aspects of the tea, from the immediate orchid and gardenia fragrance to a softer honeyed sweetness. Short infusions help maintain its refreshing character without allowing excessive bitterness to develop.

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What Makes Ya Shi Xiang Different from Other Dancong Teas?

Dancong is not a single flavour of tea. It is a family of Phoenix Mountain oolongs with many recognised aroma varieties, each offering a different sensory character.

Ya Shi Xiang is especially associated with an intense, high floral fragrance and a lingering sweet finish. Its aroma is often described as orchid-like or gardenia-like, although those flowers are not added to the tea.

Other Phoenix Dancong selections may have more pronounced fruit, honey, spice or roasted notes. Exploring different varieties is one of the most enjoyable ways to discover the range of flavours that can develop naturally in oolong tea.

If you enjoy the floral character of Ya Shi Xiang, you may also like our Fenghuang Dan Cong Oolong Tea, which has a broader fruity, floral and lightly spicy profile.

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Brewing Guide

Gongfu Tea-to-Water Ratio: 6–8g per 150ml
Water Temperature: 95–100°C
First Infusion: 8–12 Seconds
Later Infusions: Increase Gradually
Typical Number of Infusions: Approximately 7–9, Depending on Taste

Ya Shi Xiang is particularly well suited to traditional Gongfu brewing. Using a gaiwan or small teapot allows you to enjoy several short infusions, each revealing a slightly different balance of fragrance, sweetness and depth.

Warm your brewing vessel, add the tea leaves and pour over water heated to 95–100°C. A brief rinse is optional. Start with a short infusion, then pour the liquor off completely before adding fresh water for the next brew.

Infusion	Brewing Time	What to Expect
Optional Rinse	3–5 seconds	Wets the leaves and releases their first fragrance
First Infusion	8–12 seconds	Bright orchid and gardenia aroma
Second to Fourth Infusions	12–20 seconds	Fuller floral flavour and gentle honeyed sweetness
Later Infusions	25–40 seconds, increasing as needed	Softer fragrance and a lingering, rounded finish
Western-Style Brewing	2.5–3g per 250ml at 90–95°C for 2–3 minutes	A balanced floral cup using a conventional teapot or infuser

Western-Style Brewing: For a larger cup, use approximately 2.5–3g of leaves per 250ml of water heated to 90–95°C. Steep for 2–3 minutes, then strain completely. Reinfuse the leaves with fresh water if they still have flavour to offer.

Brewing Tip: Dancong teas can become astringent if brewed for too long. If the first infusion tastes too strong, shorten the steep rather than reducing the amount of leaf dramatically. A porcelain gaiwan is particularly useful for appreciating the tea's delicate fragrance.

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Key Features

• Phoenix Mountain origin: Traditional Dancong oolong from Chaozhou, Guangdong Province, China.
• Ya Shi Xiang aroma variety: The famous Duck Shit Aroma tea, known for its elegant floral fragrance.
• April harvest: Spring-picked tea.
• Orchid and gardenia notes: Naturally developed floral aromas with a light honeyed character.
• Clear orange-yellow liquor: Bright infusion with a smooth, refreshing taste.
• Long-lasting finish: Gentle sweetness and fragrance that linger after drinking.
• Multiple infusions: Particularly rewarding when prepared Gongfu style.
• Three pack sizes: Available in 50g, 125g and 250g.

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Ingredients

Ya Shi Xiang Dancong oolong tea leaves (Camellia sinensis).

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Storage Recommendations

Store Ya Shi Xiang Dancong Oolong Tea in an airtight container in a cool, dry place away from direct sunlight, moisture, heat and strong odours. Proper storage helps preserve the tea's distinctive floral fragrance.

Keep the leaves sealed between uses and avoid storing them near coffee, spices or other strongly scented ingredients. Follow the best-before date on the packaging.

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Explore More Phoenix Dancong Oolong Teas

Ya Shi Xiang is a memorable introduction to the aromatic world of Phoenix Dancong. Its orchid and gardenia fragrance, refreshing flavour and lingering sweetness make it especially enjoyable for anyone who appreciates floral oolong teas.

For a different expression of the Phoenix Mountain tradition, explore our Fenghuang Dan Cong Oolong Tea, with its fruity and lightly spicy notes, or our Old Tree Song Zhong Phoenix Dancong Oolong Tea, which offers a deeper, more layered character.

You can also browse our Oolong Tea Collection to discover more Chinese and Taiwanese oolongs.