Known as one of the most famous and "fragrant" varieties of Phoenix Dancong, Ya Shi Xiang (鴨屎香) is a premium loose-leaf tea from the Phoenix Mountains in Guangdong. Despite its unusual literal name ("Duck Shit Aroma"), it is celebrated for its intense, naturally floral scent and complex flavor profile.

Flavor Profile & Experience

Aroma: A sophisticated bouquet of silver honey suckle and wild jasmine.

Taste: Bright and multi-layered with notes of sweet cream and orchid, leading into a refreshing, long-lasting "Hui Gan" (sweet aftertaste).

Body: Medium-bodied with a smooth, buttery texture.

The Story Behind the Name

Legend says the original tea farmer gave it this unappealing name to protect his secret crop from being stolen, claiming it only smelled so good because he used duck droppings as fertilizer. Today, it is a highly sought-after tea for its unique "Silver Flower" fragrance.

Brewing Recommendations

Method: Best enjoyed Gongfu style with a Gaiwan to experience the evolving flavors across multiple infusions.

Water Temp: 90-95°C (194-203°F).

Steep Time: Start with 10–15 seconds, increasing slightly with each brew.

A must-try for Oolong enthusiasts, this Phoenix Dancong offers an exquisite floral experience that completely contradicts its humble name.