Ya Shi Xiang [Duck Sh*t]

Picked in April from high-altitude gardens in Guangdong’s Phoenix Mountains, Ya Shi Xiang is a distinctive Dan Cong oolong known for its powerful aroma and ability to change considerably across a session. Light oxidation keeps the tea bright and floral, while the traditional processing gives it a more grounded, structured character underneath.

The first steeps are intensely aromatic, opening with orchid, wild herbs, and toasted grain. A clean floral bitterness follows, giving the tea definition without becoming harsh. As the leaves open, the profile becomes rounder and warmer, bringing out butter, sandalwood, and soft leather. The liquor has a lightly coating texture, with a gentle dryness and floral fragrance that remains long after drinking.

It is a tea with two sides: fragrant and lifted at first, then warmer and more savoury as the session develops. Short infusions emphasise its florals and clarity, while longer steeps bring forward the woodier, more structured side.

Tastes like
Orchid, wild herbs, toasted grain (Top);
Butter, sandalwood, soft leather (Base);

Brewing
5g tea / 100ml water / 90–95°C
Steep for 30–45 sec. Re-steep several times. Shorter steeps highlight the floral character while keeping the natural bitterness in balance.

In the cup
Ya Shi Xiang has a noticeably aromatic, focused character. The early steeps feel bright and stimulating, while later infusions become softer and more settling.

A good choice when you want something expressive and engaging rather than purely comforting.

About the name

Ya Shi Xiang has one of the stranger names in Chinese tea. 鸭屎香 (Yā Shǐ Xiāng) translates literally as “Duck Shit Fragrance”, although thankfully it has nothing to do with the flavour.

The name is usually traced to the Phoenix Mountains, where the original tea was grown in distinctive yellow-brown soil. According to local legend, the farmer responsible for it was reluctant to reveal why his unusually aromatic tea was so good. When neighbours began asking about the plants, he supposedly gave them an intentionally unappealing name, claiming they grew in “duck shit soil”, hoping to discourage anyone from taking an interest.

The name stuck. Despite various attempts to give the cultivar a more elegant title, Ya Shi Xiang is still the name by which the tea is best known today.

Far from its name, the tea is prized for exactly the opposite reason: its remarkably fragrant, floral character.