Dān Cóng Yā Shǐ Xiāng单丛鸭屎香

Classification and Origin

Category: High-quality oolong teas. Belongs to the group of Dān Cóng (单丛, Dān Cóng) teas, which means "single bushes" or "from a single bush".

Coordinates: Approximately 23-24° North latitude, 116-117° East longitude.

Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Fènghuáng Mountains (凤凰山, Fènghuáng Shān), also known as Phoenix Mountains. Wūdǒng Village (乌崬) on the peak of Wudong Mountain is the most famous growing area.

Type: Oolong (medium degree of oxidation, 30-60%). Degree of roasting may vary.

Facts

As the legend states, the farmer who first discovered this variety deliberately spread rumors about unpleasant smell to scare away competitors and keep the tea secret.

Ya Shi Xiang is one of the most productive Dan Cong varieties, which makes it relatively more accessible than other rare varieties.

Ya Shi Xiang aroma can change depending on harvest year, growing location and processing technology, but floral notes (especially gardenia) remain an unchanging characteristic.

History and Culture

Cultural Significance: Despite the unpleasant-sounding name, Ya Shi Xiang is one of the most revered and expensive Dan Congs. It is valued for its unique, bright floral aroma (which, of course, has nothing in common with the smell of duck droppings), rich taste and ability to withstand multiple brewings.

History: Tea cultivation culture in the Fenghuang Mountains spans more than 900 years. Dan Congs, as a separate group of teas, began to be distinguished about 100-150 years ago. Ya Shi Xiang is one of the oldest and most famous Dan Congs.

The most widespread legend states that a farmer who discovered this tea with a delightful aroma wanted to keep it secret. When neighbors asked him about the name of the tea, he deliberately gave it a repulsive name to discourage them from wanting to try it.

Another version connects the name to the color and composition of the soil on which the first bushes of this variety grew - yellowish-brown, sticky, resembling duck droppings.

There is a suggestion that the name is related to the shape of the leaves, which when dry may resemble duck excrement.

Botany and Raw Material

Ya Shi Xiang leaves are usually large, elongated, with pronounced veins.

The leaf blade is dense, leathery.

Leaves have a rich dark green color, sometimes with a bluish tint.

The Ya Shi Xiang variety is distinguished by a strong, characteristic floral aroma, which manifests already at the stage of bush growth.

Ya Shi Xiang is one of the highest-yielding varieties of Dan Congs.

Cultivar: Ya Shi Xiang is not just a tea name, but the name of a varietal cultivar of tea bushes growing in the Fenghuang Mountains. Like all Dan Congs, Ya Shi Xiang is not a variety in the strict botanical sense, but rather a local cultivar, formed as a result of natural selection and unique growing conditions. This variety is distinguished by:

Picking: Harvest occurs, as a rule, in spring, but can also be conducted in summer and autumn. Spring Ya Shi Xiang is considered most valuable.

Pluck Standard: They collect the bud and two-three top leaves, sometimes four.

Raw Material: High. Only healthy, undamaged leaves are used.

Terroir

Altitude: Tea plantations are located at altitudes from 400 to 1500 meters above sea level. High-mountain teas (above 1000 meters) are valued especially highly, as they are considered to possess more refined taste and aroma.

Climate: Subtropical monsoon, with warm, humid winter and hot, rainy summer. Average annual temperature is about 21°C. High humidity and frequent mists create ideal conditions for tea cultivation.

Soil: Mountainous soils, often rocky, well-drained, rich in minerals. Soils on which Ya Shi Xiang grows often have a yellowish-brown tint.

A mountain range located in the northeastern part of Guangdong Province. The mountains are composed mainly of granite and volcanic rocks. They are distinguished by picturesque landscapes, clean air and abundant mists.

Many tea bushes in the Fenghuang Mountains are very old, several hundred years in age. They are called "Lao Cong" (老枞) - "Old bushes". It is believed that tea from such bushes possesses deeper and more complex taste. Also, a feature of cultivation is minimal use, or complete absence of fertilizers and pesticides.

Production

Described above.

Collected leaves are spread in the open air (sun or shade withering) or indoors for several hours. The goal is to remove part of the moisture from the leaves, make them softer and begin the oxidation process.

Leaves are carefully shaken and stirred on bamboo trays. This stage is conducted several times with breaks for "rest" of the leaves. For Ya Shi Xiang, shaking is usually conducted carefully to preserve leaf integrity and develop floral aroma.

The oxidation process that occurs during shaking and "rest" of the leaves. The degree of oxidation of Ya Shi Xiang is usually medium (30-60%), but may vary depending on the producer and desired flavor profile.

Roasting at high temperature to stop the oxidation process. For Ya Shi Xiang, not very high temperature is often used at this stage to preserve floral notes.

Leaves are given a longitudinally-twisted shape. Rolling can be both manual and mechanical. For Ya Shi Xiang, longitudinal rolling is usually applied, emphasizing the leaf shape.

Tea is dried to remove moisture. At this stage, light or more intensive roasting may be conducted, depending on the desired flavor profile.

Finished tea is sorted by size and quality.

Organoleptic Profile

Dry Leaf Appearance: Relatively large, longitudinally-twisted leaves, dark brown, brownish color with reddish tint. Stems may be present. Sometimes golden-furred tips are visible, but not as abundantly as in white teas.

Dry Leaf Aroma: Very bright, intense, floral, with characteristic notes that are difficult to confuse with other Dan Congs. Despite the name, there are no unpleasant odors in the aroma. Instead, floral notes predominate, often associated with gardenia, jasmine, lily of the valley, magnolia, as well as hints of butter cookies, condensed milk, tropical fruits. Roasting nuances may be present.

Liquor Aroma: Rich, enveloping, sweet, with dominant floral notes, fruit hints, honey, sometimes with light acidity.

Liquor Color: From golden-yellow to amber-orange, transparent, clear. Liquor color depends on the degree of oxidation and roasting.

Spent Leaves: Whole, elastic leaves, opened after brewing, brownish-green color with reddish edges.

Taste: Rich, full-bodied, oily, sweetish, with light astringency and refreshing acidity. The bouquet is dominated by floral notes, with nuances of fruits (peach, lychee, mango), honey, cream, with long, sweet aftertaste.

Chemical Composition

Alkaloids: Caffeine, theobromine, theophylline.

Amino Acids: Including L-theanine.

Essential Oils: High content of essential oils, especially with floral aromas.

Minerals: Potassium, fluorine, magnesium, manganese, iron.

Polyphenols: Antioxidants.

Vitamins: C, B group, E, K.

Health Notes

Invigorates, relieves fatigue, increases work capacity, improves concentration.

Protects cells from free radical damage, slows aging processes.

Stimulates digestion, promotes food absorption.

Warms well in cold weather.

May contribute to lowering "bad" cholesterol levels, strengthening vessel walls.

Despite the tonic effect, the aroma and L-theanine in the tea composition promote relaxation and stress relief.

Gives a sense of harmony, joy and pleasure.

Contraindications

Translates as "Large Dark Leaves". This is a separate variety of tea bush, also belonging to Dan Congs, but not a synonym for Ya Shi Xiang. It is distinguished by larger leaves and slightly different taste-aromatic profile. Although, some producers may use Da Wu Ye leaves to produce tea under the name "Ya Shi Xiang", which creates confusion.

Brewing

Too long steeping can make the tea taste astringent and bitter.

Be guided by your sensations and adjust brewing time depending on desired strength of the liquor.

Pay attention to liquor color, aroma, opening of the tea leaf.

Tea Amount: 5-7 grams per 150-200 ml of water.

Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Porcelain teaware can also be used.

Water Temperature: 90-95°C (for most varieties). For lightly roasted and greener variants, water of 85-90°C may be used.

Comparison

Considered a "relative" of Ya Shi Xiang, as both varieties originate from the same region and have similar characteristics. Mi Lan Xiang, as a rule, possesses more pronounced honey notes in aroma, while Ya Shi Xiang is dominated by floral notes (gardenia, jasmine).

Distinguished by more refined and exquisite floral aroma, with predominance of orchid notes. Ya Shi Xiang has brighter and richer aroma, with broader spectrum of nuances.

This Dan Cong possesses characteristic almond aroma, which distinguishes it from Ya Shi Xiang.

Has pronounced cinnamon aroma, which makes it unlike Ya Shi Xiang.

Price and Authenticity

Tea from old bushes ("Lao Cong") is valued much higher.

High-mountain tea (above 1000 meters) costs more.

Whether select buds and young leaves are used or more mature raw material.

Experience and reputation of the tea master who produced the tea significantly affects the price.

Hand roasting over charcoal, performed by an experienced master, significantly increases the tea's cost.

Limited production volume and high demand make this tea expensive.

High demand for Dan Congs also affects the price.

Look for specialized tea shops with good reputation that value their customers and can provide reliable information about tea origin, harvest year, producer. They should also guarantee its authenticity and quality.

Suspiciously low price is almost always a sure sign of counterfeit. Real Dan Cong Ya Shi Xiang cannot cost cheaply. Remember that miracles don't happen.

Pay attention to shape, color, integrity of leaves. They should correspond to the description given above. Presence of many broken leaves, dust, foreign impurities is a sign of low quality or counterfeit.

Dry tea should possess very rich, complex aroma with characteristic floral notes (gardenia, jasmine, lily of the valley), hints of butter cookies, condensed milk, tropical fruits. Avoid tea with weak, unexpressive, musty or foreign smell. Artificial flavoring, which is sometimes used by unscrupulous sellers, usually betrays itself with excessively sharp, unnatural smell.

Liquor color should be from golden-yellow to amber-orange, transparent. Spent leaves should consist of whole, elastic leaves.

Due to limited production volume and high demand, tea from these categories is most often counterfeited.