Tag: #YaShiXiang

  • Yǒu Jī Yā Shǐ Xiāng Fèng Huáng Dān Cóng Chá, 有机鸭屎香凤凰单冲茶, Organic Duck Shit Fragrance Feng Huang Dancong Tea

    C. sinensis var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong, 600m-1200m; Autumn, 2020, young leaf, semi-oxidized oolong. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    The dry leaves are light brown to black coloured, twisted whole leaves with a mildly sharp, pungent aroma, suggestive of biscuit, raw milk, raisons, and dates. The wet leaves are green with a yellowish-brown tinge and have a spicy, milky aroma, suggestive of white pepper, pimento, and mac.

    2.5g of dry leaves were infused in 100ml of water for 20-30sec.@90-5deg. C producing a brewed tea liquor that is a pale yellow- green colour, with a faint spicy, floral aroma. In the mouth it is moderately thick, tongue tingling, mouthwatering, and light, with a clean finish on the palate. The taste suggests honey, sweet spices, and is mildly biscuity.

    This tea sample was provided by Jiyunxiang Tea Co.

  • Fèng Huáng Yā ShǐXiāng Wū Lóng Chá, 凤凰鸭屎香乌龙茶, Phoenix Duck Shit Fragrance Oolong Tea

    C. sinensis var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong, 1400m; Spring, 2017, leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

    Large brown to black twisted leaves with the occasional green tint, and a scantily pungent, aromatic aroma with stone fruit, black date, and raisin notes plus taunting hints of wood smoke. The wet leaves partially open to reveal browny-green leaves with a fragrant, aromatic, spicy aroma, with notes of long pepper, cinnamon, nutmeg, and dried apricot.

    3g of dry leaves were infused in 150ml of water for 20-30sec.@90-95deg. C producing a brewed tea liquor that was an orange colour, with an elusive, fruity, spicy aroma, a touch of jasmine, and late elusive hints of coal tar. In the mouth it is buttery, creamy, peppery, mildly astringent, and stimulating, while the taste is delicate, sweet, with hints of xmas biscuit, and prickly ash.

  • Yā Shǐ Xiāng: Yín Huā Xiāng Weì Dān Cóng Chá, 鸭屎香: 银花香味单丛茶, (Phoenix Mountain) Duck Shit: Honeysuckle Fragrance Dancong Tea

    C. sinensis var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong, 950m; Spring, 2021, leaves only, hand picked and processed; #TodaysTea#今天的茶#JīnTiāndeChá , #Tea#茶#Chá.

    The dry leaves are dark brown, long, and twisted.. They have a dry biscuit, honey suckle, mildly spicy and aromatic aroma.
    The wet leaves are do not easily open up and have a dull, greenish colour. Their aroma suggests nutmeg, black pepper, ginger, nd cinnamon.

    3.5g of dry leaves were infused in 150ml of water from 10-50sec.@90-100deg. C giving a brewed tea liquor that is brassy yellow in colour, with a delightful, aromatic honey scent. In the mouth it is creamy, luscious, tingling, sweet, and has a late, latent minerality whilst it tastes spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma.

  • Yǒu Jī Yā Shǐ Xiāng Fèng Huáng Dān Cóng Chá, 凤凰单丛茶, Organic Duck Shit Fragrance Feng Huang Dancong Tea

    Autumn, 2020; var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m;
    #TodaysTea#今天的茶#JīnTiāndeChá.
    Infusion: 4g in 150ml for 30-50sec.@90deg. C

    Dry Leaf Aroma: mildly sharp, pungent, biscuit, raw milk, reasons, dates;
    Wet Leaf Aroma: spicy, milky, white pepper, pimento, mace;
    Liquor: pale yellow- green colour, with faint spicy, floral aroma
    Mouthfeel: moderately thick, tongue tingling, mouthwatering, light clean finish on the palate;
    Taste: honey, sweet spices, and mildly biscuity;

    Opinion: This is the third Yashi Xiang I’ve tasted and all of them are incredibly different. This one has a light, soft character with milky aroma, and honey and sweet spice dominating the taste.

    *** Tea provided by Jiyunxiang Tea Co.

  • Yā Shǐ Xiāng: Yín Huā Xiāng Weì Dān Cóng Chá, 鸭屎香: 银花香味单丛茶, (Phoenix Mountain) Duck Shit: Honeysuckle Fragrance Dancong Tea

    Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea#今天的茶#JīnTiāndeChá.
    Infusion: 3.4g in 150ml for 50sec.@95deg. C

    Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;
    Wet Leaf Aroma: nutmeg, black pepper, ginger;
    Liquor: brassy yellow with an aromatic honey scent;
    Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;
    Taste: spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma;

    Opinion: This Tea genuinely benefits from a longer Brew time to bring out its flavors and aromas. All scent is lost when brewer for less than 40-50seconds. Traditionally called “Duck Shit Tea,” the new formalized designation is “Honeysuckle Fragrance,” I have long enjoyed this tea type, and today’s tea is very good, elegant, and lingers long on the palate.

    ***Tea supplied by my friend, Huang Jiliu of Yinhai Tea Industry.

  • Fèng Huáng Yā ShǐXiāng Wū Lóng Chá, 凤凰鸭屎香乌龙茶, Phoenix Duck Shit Fragrance Oolong Tea

    Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m; #TodaysTea#今天的茶#JīnTiāndeChá#TeaDay.
    Infusion: 3g in 150ml for 10-15sec.@90deg. C

    Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
    Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
    Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
    Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
    Taste: delicate, xmas biscuit, sweet;

    Opinion: Today is #InternationalTeaDay. This is a pleasant, spicy, aromatic tea, with an interesting and entertaining name, and drinks very well.

  • Fenghuang Ya Shi Xiang Wulong Cha, Phoenix Duck Shit Fragrance Oolong Tea

    Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.

    #TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;

    Infusion: 3g in 150ml for 25-30sec.@95deg. C;
    Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
    Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
    Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
    Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
    Taste: delicate, xmas biscuit, sweet;

    Opinion: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.

  • Feng Huang Ya Shi Xiang Tea. Phoenix Mountain “Duck Shit” Fragrance Tea

    #TodaysTea: Spring, 2017; var. yashixiang; Lintou Village, Chaozhou, Guandong; small leaves, no buds, oolong; 1300-1400m

    Dry Leaves: scantily pungent, evasive, elusive, taunting hints of wood smoke
    Wet Leaves: spicy, long pepper, cinnamon, nutmeg, horseradish, fragrant, aromatic
    Liquor: buttery/creamy, peppery, mildly astringent, delicate, xmas biscuit, prickly ash
    Aroma: elusive, vague, a touch of unripe white peach, late elusive hints of coal tar after drinking.