Duckshit or Ya Shi Xiang (鴨屎香) is typically a Dan Cong ‘single bush’ Oolong from Feng Huang (Phoenix) Mountain in Guandong province of China. I had a good Yashixiang from Chaoan Country already. This one is different as it comes from another mountain nearby which is called Wudong. It would have been great to drink the two oolongs side by side and compare their aromas, tastes and whatnot. But I was not able to do so as I had this one in a beautiful tea house in Bangkok. However, looking at the infused leaves I can say that the oxidation level of Wudong Dan Cong was lower. I have found low-fire and high-fire types of Yashixiang in the market whereby the latter type has been roasting for a few hours more to bring out deeper tasting profiles.
Guangdong is a famous Oolong region in China after the Fujian and Taiwan. I was not aware that tea production in Guangdong went beyond the famous Phoenix mountain. This was the first Wudong Oolong for me and it did not disappoint. However, for most oolongs (including Tie Guan Yin) I prefer higher roasts such as charcoal-baked tie guan yin such as this one.
Enjoy your cuppa!
Origin: Wudong Mountain, Guangdong province
Harvest time: 2019
Leave colour: Dark brown with brighter edges
Liquor colour: Bright yellow
Tea aroma: Floral
Tea taste: Sweet with lychee and honey undertones
Steeping/brewing:You can use around 90-95°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to 5 years or more (to improve shelf-life store the sealed tea leaves in a dry, ventilated place with low temperatures and away from odour)