Dancong Oolong Ya Shi Xiang (Duck Shit Aroma)
Dry Leaf
Long, twisted leaves in deep olive and dark brown tones, carrying the unmistakable fragrance characteristic of Ya Shi Xiang Dancong. The aroma is strikingly expressive from the very beginning — honeyed orchid, ripe stone fruits, baked nectarines, and warm floral nectar layered over mineral roast and faint spice.
Despite the provocative name, the tea possesses remarkable elegance and aromatic precision.
Pre-Infusion Observation
When warmed in a gaiwan, the fragrance expands rapidly and fills the space with dense floral sweetness. Notes of orchid, lilac, and magnolia intertwine with baked peach, honey, sugarcane, and light cinnamon spice. Beneath the florality lies a distinctly mineral backbone typical of old Phoenix Mountain oolongs.
The aroma feels simultaneously bright and deep — perfumed, yet grounded.
Infusion
As the leaves unfurl, the liquor develops a luminous golden-amber tone with vivid clarity. The aroma rising from the cup is intensely floral and fruity, constantly shifting between fresh and roasted dimensions.
The bouquet of the brewed tea is layered and highly dynamic. Early infusions emphasize orchid nectar, ripe peach, lychee, and tropical flowers supported by mineral warmth and subtle roasted undertones. As the session evolves, deeper tones emerge: baked honey, warm cream, sugarcane syrup, dried apricot, and hints of spice wood.
The aromatic persistence is extraordinary — the fragrance seems to linger in the air long after each sip.
Taste
The texture is silky, juicy, and highly active across the palate. The tea enters softly, almost deceptively light, before rapidly expanding into waves of floral sweetness, fruit, mineral depth, and returning spice.
Notes of orchid honey, ripe peach, lychee skin, baked apricot, and sugarcane move together with cooling mineral tones and a restrained roasted backbone. A delicate astringency appears in stronger infusions, giving structure and lift without becoming aggressive.
One of the defining qualities of Ya Shi Xiang is the contrast between intensity and refinement. The tea is undeniably aromatic, yet the best versions avoid becoming perfumed or overwhelming. Instead, the florality feels alive and textured — integrated into the body of the tea itself.
Aftertaste
Exceptionally long, cooling, and floral. Sweetness continues to return long after swallowing, accompanied by lingering notes of orchid nectar, stone fruit, warm honey, and mineral freshness. The breath remains fragrant for an unusually long time.
Empty Cup Aroma (Cha Hai)
As the cup cools, the aroma becomes softer and more confectionary: honey cream, ripe peach, orchid syrup, tropical fruit, and warm pastry sweetness.
Overall Impression
An intensely aromatic yet highly refined Phoenix Dancong oolong that balances floral brilliance with mineral depth and structural elegance. Vibrant, expansive, and emotionally uplifting without losing sophistication. The kind of tea that turns an ordinary tasting session into something vivid and almost immersive.