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Ya Shi Xiang 50g
SKU:
B257
Experience the legendary "Duck’s Aroma," where high-mountain orchid notes meet gentle creaminess in one cup. Grown above 700 meters in the misty peaks of Fenghuang Mountain and refined through traditional charcoal roasting, this tea offers remarkable durability, unfolding from floral elegance to honeyed depth. Its humble name belies an exquisite fragrance. The tea’s unique character, born from the "Duck Shit Soil," carries a witty story of tea farmers' wisdom. Perfect for quiet contemplation or as a refined choice for business gatherings, it reflects both discerning taste and professional style.
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About
Dongjiao Yashixiang is a premium oolong tea cultivated in high-altitude tea gardens over 700 meters on Fenghuang Mountain in Chaozhou, China. The gardens are located near the original mother tree, in mineral-rich yellow loam soil locally known as "Duck Shit Soil." The tea is crafted through a traditional process involving five rounds of shaking and three rounds of charcoal roasting. It yields a golden liquor with a mellow, complex profile—opening with a harmonious blend of orchid and creamy sweetness, followed by a lingering, high-note floral fragrance. Its distinctive name comes from a clever tale of tea farmers protecting this prized variety, making it a truly elegant and unique masterpiece among oolongs.
Environment
Situated above 700 meters, adjacent to "Pingkengtou" (the birthplace of the mother tree), this core area of Fenghuang Mountain is often shrouded in clouds and experiences significant day-night temperature variations, ideal for nutrient accumulation in the leaves.
Tea tasting
Aroma
- First infusion: An elegant orchid fragrance blended with sweet milky notes and a hint of sugarcane.
- Mid to later infusions (after 7–8 brews): The orchid scent becomes more pronounced and lasting, while the creamy aroma softens into a delicate backdrop.
Mouthfeel
- The liquor is smooth, velvety, and full-bodied, with a pronounced minerality and rich tea polysacharides. It offers a quick, sweet aftertaste and a long-lasting, refreshing sensation that lingers in the mouth. Exceptionally resistant to brewing (can be infused over 15 times, with flavor layers unfolding gradually).
Liquor color
- Golden to orange-yellow and clear, deepening slightly with subsequent infusions.
Craftsmanship
Core technique – withering and oxidation
- Five rounds of shaking during the withering stage promote even oxidation, creating the signature "green leaves with red edges" and developing the tea’s complex aroma.
Charcoal roasting
- Using medium-heat charcoal roasting in three stages enhances the tea’s mellowness and stabilizes its fragrance.
Artisan mastery
- From withering to roasting, each step is adjusted by skilled craftsmen based on weather and leaf condition, embodying the true "tea-making guided by the leaves themselves."
Storage method
- Store in a sealed container, away from light, moisture, and strong odors.
How to prepare?
We recommend using water with as little mineral content as possible.
First rinse the leaves with hot water, then steep for the given time after each infusion:
| teplota | poměr | 1. | 2. | 3. | 4. | 5. | 6. | 7. | 8. | 9. | 10. |
| 100 °C | 1 g / 25 ml | 30 s | 15 s | 17 s | 20 s | 30 s | 50 s | 90 s | 3 min | 4,5 min | 8 min |
| Brand | Orijin Tea |
|---|---|
| Weight | 50 g |
| Place / Garden | Wu Dong Shan 乌岽山 |
| Altitude | 700 m a.s.l. |
| Origin | Guangdong |
| Harvest / Year of Production | spring 2025 |
| Taste | floral, fruity, sweet |
