Cultivar:Ya Shi Xiang "Duck Shit"
Harvest: April 2018
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 with many named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Pomelo Blossom, 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, the specific mountain slope they chose had a yellowish soil color, reminding them of duck shit fertilizer. They named the garden Ya Shi or "duck shit" in jest and now is among the most sought after types of Dancong.
This 2018 selection has a truly delicious and dynamic flavor profile that opens with fresh iris and plumeria flowers, hints of plum wine and a grand finish of vanilla blossom.
7 grams | 1 tbsp
Add 1 tbsp (7g) tea per 8 ounces water into a small gaiwan or teapot.
Use 200°F water
Briefly rinse leaves. Decant and discard this infusion.
Add water and infuse for 20 seconds.
Repeat for a second infusion. Increase the steeping time to 30 seconds.
Repeat for another 3+ infusions. Increase the steeping time by 15 seconds with each additional infusion.
Gaiwan Brewing from Rishi Tea on YouTube.