FENG HUANG YA SHI XIANG DAN CONG
DUCK SHIT FRAGRANCE
WULONG
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Ya Shi Xiang Dan Cong is a distinctive wulong tea from Chaozhou, known for its unusual name meaning “Duck Shit Aroma.” Despite the name, it is prized for a refined and elegant fragrance with floral and honeyed nuances. The tea is valued for its smooth texture, aromatic intensity, and a balanced profile combining fruit, flowers, and gentle sweetness. MORE
AROMA
Floral, honey
TASTE
Floral, vanilla, creme
50+ years old trees
CULTIVAR: Shui Xian
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Ya Shi Xiang Dan Cong is a distinctive wulong tea from Chaozhou, known for its unusual name meaning “Duck Shit Aroma.” Despite the name, it is prized for a refined and elegant fragrance with floral and honeyed nuances. The tea is valued for its smooth texture, aromatic intensity, and a balanced profile combining fruit, flowers, and gentle sweetness. MORE
AROMA
Floral, honey
TASTE
Floral, vanilla, creme
50+ years old trees
CULTIVAR: Shui Xian
HARVEST: Spring, 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Our Ya Shi Xiang Dan Cong is a traditional single-bush wulong tea produced in the Wudong Mountains, Chaozhou, Guangdong province, China. It is made from the Ya Shi Xiang cultivar, known for its distinctive aromatic profile that combines floral and honeyed notes. Despite its unusual name, the tea is widely regarded for its refined and elegant character.
This particular tea is sourced from tea trees over 50 years old, providing a stable and concentrated leaf material. The production is carried out by a small family operation, guided by a tea master with over 90 years of experience. This level of craftsmanship ensures careful control at every stage, from harvesting to final processing.
The production follows traditional Dan Cong methods, including withering, controlled oxidation, fixation, rolling, and drying, often combined with careful roasting. The result is a tea that reflects both the character of mature trees and the refinement of artisanal production. Ya Shi Xiang Dan Cong is valued for its smooth texture, clarity, and a balanced aromatic profile shaped by both origin and mastery.
TERROIR
Ya Shi Xiang Dan Cong is cultivated at elevations around and above 1,000 meters. This high-mountain environment is defined by a humid subtropical climate, frequent mist, and pronounced day–night temperature variation. These conditions slow leaf development and allow for the accumulation of aromatic compounds, contributing to both intensity and clarity in the final tea.
The terrain consists of steep, rocky slopes with well-drained soils rich in minerals and organic matter. Tea trees grow under challenging conditions, developing deep root systems that penetrate the mountain substrate. This contributes to the density, resilience, and concentration of the leaf material, particularly important for Dan Cong teas. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and structural depth. Compared to lower elevations, the leaves develop more slowly, producing a more refined and stable raw material.
Another important aspect is the interaction between terroir and tree age. The presence of mature tea trees enhances both aromatic complexity and stability, while the highland environment preserves purity and precision. This integration ensures that the final tea expresses both the distinctive character of Wudong terroir and the depth associated with older plant material.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a subtle sheen from roasting. The aroma of the dry leaves is rich and expressive, with notes of honey, ripe fruit, orchid, and a gentle creamy sweetness. In a preheated teapot, the leaves release a vivid and layered aromatic profile from the first infusion, where floral and honeyed tones are supported by soft fruit sweetness and a light mineral nuance. As the infusion develops, the aroma becomes more integrated, combining dried fruit, light spice, and a smooth, rounded depth.
The aroma of the liquor is full and fragrant, with a harmonious combination of floral, fruity, and honeyed notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, gentle spice, and a mild, well-integrated astringency that adds definition. The Ya Shi Xiang cultivar expresses both intensity and balance without sharpness. The aftertaste is long and dynamic, with a returning sweetness and a subtle cooling sensation. In the empty cup after drinking, an intense floral and sweet aroma remains, leaving a refined and memorable final impression.
Our Ya Shi Xiang Dan Cong is a traditional single-bush wulong tea produced in the Wudong Mountains, Chaozhou, Guangdong province, China. It is made from the Ya Shi Xiang cultivar, known for its distinctive aromatic profile that combines floral and honeyed notes. Despite its unusual name, the tea is widely regarded for its refined and elegant character.
This particular tea is sourced from tea trees over 50 years old, providing a stable and concentrated leaf material. The production is carried out by a small family operation, guided by a tea master with over 90 years of experience. This level of craftsmanship ensures careful control at every stage, from harvesting to final processing.
The production follows traditional Dan Cong methods, including withering, controlled oxidation, fixation, rolling, and drying, often combined with careful roasting. The result is a tea that reflects both the character of mature trees and the refinement of artisanal production. Ya Shi Xiang Dan Cong is valued for its smooth texture, clarity, and a balanced aromatic profile shaped by both origin and mastery.
TERROIR
Ya Shi Xiang Dan Cong is cultivated at elevations around and above 1,000 meters. This high-mountain environment is defined by a humid subtropical climate, frequent mist, and pronounced day–night temperature variation. These conditions slow leaf development and allow for the accumulation of aromatic compounds, contributing to both intensity and clarity in the final tea.
The terrain consists of steep, rocky slopes with well-drained soils rich in minerals and organic matter. Tea trees grow under challenging conditions, developing deep root systems that penetrate the mountain substrate. This contributes to the density, resilience, and concentration of the leaf material, particularly important for Dan Cong teas. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and structural depth. Compared to lower elevations, the leaves develop more slowly, producing a more refined and stable raw material.
Another important aspect is the interaction between terroir and tree age. The presence of mature tea trees enhances both aromatic complexity and stability, while the highland environment preserves purity and precision. This integration ensures that the final tea expresses both the distinctive character of Wudong terroir and the depth associated with older plant material.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a subtle sheen from roasting. The aroma of the dry leaves is rich and expressive, with notes of honey, ripe fruit, orchid, and a gentle creamy sweetness. In a preheated teapot, the leaves release a vivid and layered aromatic profile from the first infusion, where floral and honeyed tones are supported by soft fruit sweetness and a light mineral nuance. As the infusion develops, the aroma becomes more integrated, combining dried fruit, light spice, and a smooth, rounded depth.
The aroma of the liquor is full and fragrant, with a harmonious combination of floral, fruity, and honeyed notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, gentle spice, and a mild, well-integrated astringency that adds definition. The Ya Shi Xiang cultivar expresses both intensity and balance without sharpness. The aftertaste is long and dynamic, with a returning sweetness and a subtle cooling sensation. In the empty cup after drinking, an intense floral and sweet aroma remains, leaving a refined and memorable final impression.
GUANGDONG TEA COLLECTION
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