Phoenix Dan Cong Oolong Tea Ya Shi Xiang Duck Shit
Phoenix Dan Cong Oolong is known for its variety of fragrances and the rich mineral content of its tea leaves. The dry leaves usually are twisted with a dark color. The leaves have a reddish edge, which is a result of a process called Peng Qing or Yao Qing, that is an oxidation process unique to the making of oolong tea. After the Peng Qing process, the tea is slightly or moderately baked several times, depending on the type of tea.
Victoria visited the origin of Ya Shi Xiang, in the center of Wudong Mountain of Phoenix Mountains, Guangdong province, on her 2018 spring tea sourcing trip. With the Covid restrains, we still managed to source this tea from Master Liu, who has 20 years of experience in making phoenix oolong tea. It is floral, very smooth, has subtle fruity notes of butterscotch, mango, papaya, hints of sweet potato with sweet finish.
Origin: Phoenix Mountain, Guang Dong province, China
Harvest time: April 2021, bake completed in September
Caffeine Level: Medium
A distinctive honeysuckle flower fragrance and taste of butterscotch, along with more subtle fruity notes of mango, papaya, pear.
210oF, 4 grams (heaping 2 tbsp) for 6-8 oz of spring/filtered water, adjust to taste, 30 seconds, up to 8 steepings. We advise against the use of tap water as well as purified water.
Gongfu brewing guide:
It is recommended to use the Gongfu brewing method in order to get the best out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7 grams (2 rounded tbsp) of dry leaves for 120 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing and also quickly rinse the tea before the first brewing. The recommended brewing time is 10s,10s, 20s, 20s. You may add 10-20 seconds steeping time for each subsequent infusion.
Please click here for more detailed Gongfu brewing instructions.