2017 new Yashixiang 鸭屎香 old bush from one single bush

Tea type
Oolong Tea
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Flowers, Fruity, Honey, Orchids
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Loose Leaf
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Edit tea info Last updated by Cameron B.
Average preparation
190 °F / 87 °C 0 min, 15 sec 6 g 4 oz / 128 ml

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From Wuyi Origin

Location: Wudong (乌岽)
Harvest time: May .10th .2017
Baking level: Medium Baking
Feature: All this tea is from one old and tall tree . 2016 harvested 6kg ,this spring we harvested 5kg With the sweet soup and woody body, the steeped leaves are very soft and bright.

About Wuyi Origin View company

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3 Tasting Notes

91 tasting notes

This is a good example and reminds me of the Verdant one.
Nose; Gardenia, orchid, aloeswood, celery.
Palate; delicate, slight cooked greens, orchid, pear, a bit like Taiwan Sourcing Oriental Beauty.

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10 tasting notes

Yashi is a very fine cultivar and very rare. Leaves has low oxidation with medium roasting. Since first infusion soup shows a very fine orchid aroma, floral taste, sweet, fruty and subtle floral aftertaste. It’s flavor reminds me a big tea in Taiwan: Da Yu Ling. And as this tea Yashi cultivar has a complex features, but very very soft tasting. Orchid flavor remain until fifth infusion. Then become eith more strenght with a soft bitter that contrast with it’t honey sweetness giving it an outstanding strenght, that is present until 12th infusion. Indeed, like Cindy says, is a relaxing tea, but I focus on the complex flavor that make this tea a rare flavor experience as this unusual cultivare. in summary is not an everyday tea, only for memorable events

Flavors: Flowers, Fruity, Honey, Orchids

190 °F / 87 °C 0 min, 15 sec 7 g 6 OZ / 180 ML

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145 tasting notes

Bright, deep and persistent with subtle, delicate flavors. The dry leaves have a candied, woody scent. After the first rinse, the leaves exude more succulent, fruity and orchid aromas with a hint of roasted pine nuts. The tea brews a very clear and pale yellow brew.

The first steep was sweet (lilies and roasted grains) and almost tart; it seemed to lack structure and body, but after the 3rd steep the tea begins thicken and coat the roof and back of the mouth, revealing the tea’s structure. The next 5 infusions convey much more body and were much more floral and woody with sweet grain notes. The aftertaste and lingering sensations extend way into the back of the mouth, which are very pronounced and intensify at the 8th and 9th steeps. They induce a mouthfeel and qi that is uplifting, clarifying, and very relaxing. By the 5th steep, the drinker is experiencing a tea that is thick, well-structured and has real depth.

That strong sensation in the back of the mouth and top of the throat remain even in later steeps. It needs to be pushed a bit after steep 10 — I’ve been flash brewing the entire time. This is a very subtle tea that will reward those who take their time.

4 g 3 OZ / 75 ML

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