Cultivar:Ya Shi "Duck Shit"
Harvest: April 2019
Phoenix Dancong is a special style of oolong tea produced in Fenghuang "Phoenix" Mountain, a coastal region celebrated for its mineral-rich soils, foggy climate and rocky landscape. The region is home to diverse cultivars developed through generations of selective cultivation. Many are named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Tuberose, Honey & Orchids, or Almond while others are named from farmer tales. Legend says that when some farmers planted a new tea garden in Wudong Shan, they named the garden Ya Shi or "Duck Shit" to prevent others from stealing their amazing aromatic tea genetics.
This 2019 selection opens with aromas of concord grape, white orchid and yellow jackfruit in early infusions evolving to notes of muscat grape, lotus blossom and red nectarine. An even roast extends the patience of this tea to yield 10+ infusions. The nectar-like viscosity and dynamic nature of the aroma over the course of many infusions renders this tea as one of the best Dancong teas we have imported in a few years.
Guywan Brewing Guidelines:
Add 7g tea leaves per 150ml of water
Water Temperature: 200°F
Rinse briefly one time
1st infusion: 20 Seconds | 2nd infusion: 30 seconds | 3rd: 1 minute | 4+: add 15 seconds per infusion
Gaiwan Brewing from Rishi Tea on YouTube.
We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.