The intriguing name 'Ya Shi Xiang' (Duck Shit Aroma) originated from local tea farmers. They cleverly used this seemingly unappealing name to conceal the true deliciousness of the tea, which grew in soil they locally called 'duck shit soil.'
This specific tea undergoes low-fire roasting, resulting in a light-aroma oolong. Compared to other Dancong teas, its taste is fresher and more delicate, making it an excellent introduction for new tea enthusiasts.
We offer Ya Shi Xiang Oolong crafted with 3 various roasting degrees. Explore the unique nuances of different roasts by purchasing our exclusive set.
| Tea Type | Oolong Tea |
| Flavor / Aroma | Honeysuckle, Gardenia, Freshly Cut Grass |
|
Caffeine Content (base on 3g tea per 200ml water) *For comparison, a 30ml (approximately 1 oz) shot of espresso contains 60-75mg of caffeine. |
40~65mg |
|
Recommended Brewing Method |
Gongfu Style (Gaiwan / Zisha Teapot) Mug Brew |
|
Estimated Infusions per Serving |
8 |
|
Origin |
Chaozhou, Guangdong, China
|
Brewing Instructions
*Recommended water: Try to use natural mineral water.
1. Gongfu Style (Gaiwan / Zisha Teapot)
- Tea: 5g
- Water: 100ml (100℃ / 212°F)
- Rinse Brew: Quickly pour out the first infusion (discard).
- Steep Time: Steep each infusion for 5 seconds. After the 5th infusion, increase each subsequent steep by 10 seconds.
2. Mug Brew
- Tea: 3g
- Water: 200ml (100℃ / 212°F)
- Steep Time: We recommend 2 minutes. Longer steep times will result in more noticeable bitterness and huigan (sweet aftertaste).
*Tips: If you want to shorten the brewing time or pursue a stronger taste, you can increase the ratio of tea leaves to water. You can also adjust the water temperature, which can enhance the aroma.
Packaging & Storage
Our tea comes in resealable bags designed to keep your tea fresh and protected from moisture and oxidation. After each use, we recommend storing the sealed bag in a cool, dry, and odor-free place. For optimal freshness, it's best to refrigerate the tea at 0-5℃ (32-41°F).
