Ya Shi Xiang 鸭屎香 2019

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Brown Sugar, Dill, Floral, Honey, Honeysuckle, Jasmine, Kiwi, Mandarin, Mineral, Peach, Pineapple, Roasty, Strawberry, Thin, Wood, Almond, Butter, Cannabis, Cantaloupe, Caramel, Char, Fruity, Metallic, Milky, Orchid, Roasted, Vegetal, Berries, Black Currant, Bread, Cream, Fennel, Fishy, Milk, Sweet, Thick, Yeast
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 6 g 4 oz / 120 ml

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4 Tasting Notes View all

  • “(2023 harvest) An earthy, less overtly floral and green rendition of Ya Shi. Maybe slightly less exuberant, but compensates with its own subtle complexity.” Read full tasting note
    90
  • “My first ever ‘Duck Shit’ oolong, courtesy of Leafhopper. Sadly I couldn’t get the sample to work for me. Always thin, astringent and bitter. Bangin’ white peach aftertaste, though! Feeling:...” Read full tasting note
  • “I’m drinking this old bush Yashixiang from 2020 in my first gongfu session of 2022! I’m not sure if it’s a newer harvest of the 2019 tea reviewed by Togo or a different tea altogether, particularly...” Read full tasting note
    87
  • “Despite its fame, I haven’t had many ya shi xiang oolongs to date. This one is amazing though! It has a very sweet, bitter and mineral character, which is hard to pin down exactly. The aftertaste...” Read full tasting note
    86

From Wuyi Origin

location :Dong jiao village of Phoenix moutian (Around 800m )

Picking date :2019.4.18th

cultivar : Yashixiang

Roasting level : 2times roasting

Feature : In Fenghuang, the name of Dancong tea varieties is dazzling, which makes everyone very puzzled.

There is also an interesting story about the origin of the name Yashixiang (duckshit)

The mother tree of “Duck Shit Fragrance” grows in Xiaping Kengtou Village, Fengxi District, Chaozhou, at an altitude of 900 meters. Its age is 78 years. It belongs to Wei Chunshi, a tea farmer. Now it is managed by his eldest son.

According to the tea growers:

This famous Bush is ancestral. The original Bush was introduced from Wu Dong Mountain. It was planted in the “duck shit soil” (actually yellow loam soil, but containing mineral chalk) tea garden.

People in the countryside commented on the tea’s strong aroma and good flavor, and asked what was the name of the cultivar and what type of fragrance.

Tea growers are afraid of being stolen, so they call it “duck Shit fragrance”.

However, some people have managed to obtain tea spikes for cutting and marrying.
As a result, the name “Duck Shit Xiang” was passed on, and tea seedlings were expanded in Fenghuang area.

The aroma of this tea is very special and impressive.

This tea shape is strong, compact, dark green, moist, fragrant after brewing, high-rise, soup green with yellow, mellow and strong taste, slightly sweet and bitter, lasting aftertaste, resistant to brewing.

The bottom of the leaf is dark green and thick.

About Wuyi Origin View company

Company description not available.

4 Tasting Notes

90
120 tasting notes

(2023 harvest) An earthy, less overtly floral and green rendition of Ya Shi. Maybe slightly less exuberant, but compensates with its own subtle complexity.

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1557 tasting notes

My first ever ‘Duck Shit’ oolong, courtesy of Leafhopper. Sadly I couldn’t get the sample to work for me. Always thin, astringent and bitter. Bangin’ white peach aftertaste, though!

Feeling: abrasive

Flavors: Astringent, Bitter, Brown Sugar, Dill, Floral, Honey, Honeysuckle, Jasmine, Kiwi, Mandarin, Mineral, Peach, Pineapple, Roasty, Strawberry, Thin, Wood

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87
413 tasting notes

I’m drinking this old bush Yashixiang from 2020 in my first gongfu session of 2022! I’m not sure if it’s a newer harvest of the 2019 tea reviewed by Togo or a different tea altogether, particularly because our tasting notes diverge quite a bit. (Then again, I don’t have a lot of experience with Dancongs so I could be missing some things.) I steeped 6 g of leaf in a 120 ml teapot at 200F for 7, 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

The dry aroma is of roasted almonds, cantaloupe, orchids, and char. The first steep has a fruitiness I can’t describe, kind of like kiwi, cantaloupe, and hints of cooked pineapple. The roast is noticeable but not overwhelming, and I get roasted almonds, orchids, and a metallic aftertaste. The second steep has mandarin oranges in the aroma and taste, along with char, wood, florals, minerals, brown sugar, and that melon/pineapple fruitiness. The third steep is more milky and floral, with cannabis, honeysuckle, orchid, and some vegetal undertones along with the fruit. The bottom of the cup smells deliciously like cantaloupe and pineapple. The next few steeps have notes of butter, caramel, roast, florals, and pineapple, and the roast is getting more pronounced. The end of the session is more savoury, with veggies, minerals, roasted almonds, butter, florals, wood, astringency, and honey.

While Ya Shi Xiang is still not my favourite Dancong varietal, I like this one much more than the others I’ve tried, mainly because the roast doesn’t overpower the fruity and floral components. It has a huge number of flavours, probably more than I can pin down in a couple sessions. I’ll probably pack some of this tea into swap boxes for those who enjoy more roasted Dancongs.

Flavors: Almond, Astringent, Brown Sugar, Butter, Cannabis, Cantaloupe, Caramel, Char, Floral, Fruity, Honey, Honeysuckle, Kiwi, Mandarin, Metallic, Milky, Mineral, Orchid, Pineapple, Roasted, Vegetal, Wood

Preparation
200 °F / 93 °C 6 g 4 OZ / 120 ML

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86
943 tasting notes

Despite its fame, I haven’t had many ya shi xiang oolongs to date. This one is amazing though! It has a very sweet, bitter and mineral character, which is hard to pin down exactly. The aftertaste is very attention seeking without being overpowering in any way. It feels like it should be well-defined, yet I am unable to find the right associations to describe it.

Likewise, the aromas are very complex and elusive. Some of the notes I noticed in the dry leaf aroma include caramel, cream, and honeysuckle. After the rinse, the smell is sweet, floral with milky and vegetal undertones. Additionally, there are also hints of fish and bread.

Similarly, I also noted a mild yeasty flavour in the taste, especially in the finish. Another interesting flavour that kept reappearing is that of white currants. Overall though, as I already mentioned, it is a sweetness dominated tea with just a bit of floral notes that nevertheless intensify over time. Aftertaste is again very sweet – a bit like brown sugar – as well as mineral. Fennel and butter are among the new flavours that emerge after swallowing.

As seems to be the theme with this one, the mouthfeel is also hard to describe. At first, the liquor is both soft and chalky, and rolls around the mouth very easily. It gets pretty thick and cooling in the middle of the session too. I’d describe it as active yet elegant overall. The cha qi is warming and very pleasant; and one can get a lot of tea from these leaves in the course of one session.

Flavors: Berries, Bitter, Black Currant, Bread, Brown Sugar, Butter, Caramel, Cream, Fennel, Fishy, Floral, Honeysuckle, Milk, Mineral, Sweet, Thick, Vegetal, Yeast

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