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Ya Shi Xiang Dan Cong
Ya Shi Xiang Dan Cong
Ya Shi Xiang Dan Cong
Flavor Story
Experience the floral elegance of Ya Shi Xiang Dan Cong, a semi-oxidized oolong tea from Chaozhou’s Phoenix Mountain. This exceptional tea combines night-blooming jasmine notes with creamy gardenia and a mineral backbone, culminating in a honeycomb sweetness that lingers on the palate.
Our 2025 batch, crafted using deep roasting curve technology and sourced from core production areas, represents the pinnacle of flavor. Once sold out, this batch will be removed from our shelves—a true limited edition for discerning tea enthusiasts.
Origin & Legacy
Location: Chaozhou, Guangdong (23.65°N, 116.63°E)
Name Story: In 1910, farmers named it "Duck Shit Aroma" to protect their prized tea groves from thieves.
Terroir: Over 200 frost-free days, pH 5.2-6.0 red soil, and 800m altitude create ideal conditions for tea cultivation.
Core Excellence
Handcrafted Precision
18-hour solar withering on bamboo trays
42% oxidation level (optimal for floral retention)
6-stage roasting from 65°C to 110°C
Multi-Brew Versatility
Enjoy 8+ infusions with consistent flavor
Cold brewing yields 12hr+ lasting aroma
Tasting Notes
Tasting Journey
| Stage | Description | Sensation Time |
|---|---|---|
| First Sip | Explosion of night-blooming jasmine | 0-3 seconds |
| Mid-Palate | Creamy gardenia with mineral backbone | 4-7 seconds |
| Finish | Honeycomb sweetness lingering | 8+ seconds |
Expert Note: The 5th infusion reveals hidden osmanthus notes—a signature of 50+ year-old tea trees.
Brewing Guide
| Parameter | Ideal Range | Effect |
|---|---|---|
| Water | TDS 50-60ppm | Preserves delicate esters |
| Temperature | 95°C (203°F) | Extracts 89% aromatic compounds |
| Leaf/Water Ratio | 1:30 | ISO 3103 standard compliance |
| Steeping Time | 10s → +5s per infusion | Controls tannin release |
Method: 5g leaves + 500ml spring water. Refrigerate for 4 hours.
Pro Tip: Add 1 drop of lime juice to enhance floral perception by 22%
Craftsmanship Process
Sun Withering
Afternoon-picked leaves (one bud with two to three leaves) are thinly spread and sun-dried for 15-20 minutes, losing 10-15% of their moisture. This activates enzyme activity.
Airing
The leaves are spread out in a ventilated area for 2 hours to balance moisture and promote the formation of aromatic compounds.
Shaking & Tossing
Leaves undergo 3-4 rounds of gentle tossing with gradually increasing force, allowing for slight edge oxidation. This is followed by 5-7 rounds of shaking, each spaced 1 hour apart, to transform the aroma from "green grassiness" to "floral and fruity."
Killing Green
Leaves are quickly stir-fried at high temperatures (220-250°C) to halt oxidation and fix the aroma.
Rolling
Manual or mechanical rolling forms tight pellets and releases pectin.
First Baking
Initial baking at 80-90°C for 2 hours removes moisture and begins shaping the tea.
Second Baking
Low-temperature slow baking (60-70°C) for 8-12 hours deepens the aroma and creates a "ripe fruit + caramel sweetness" complex flavor.
Brewing Guide for Western Palates
Teaware: Use a thin-walled white porcelain gaiwan (100-120ml) to concentrate aroma. A Zhuni clay teapot is also suitable for enhancing body.
Water & Temperature: Spring water from Phoenix Mountain or similar mineral content is ideal. Use boiling water (100°C) for optimal aroma extraction.
Tea-to-Water Ratio: 8-10g of tea per 100-120ml of water (1:20 ratio).
Steps:
- Warm the teaware and briefly rinse the tea to awaken its flavor.
- For the first infusion, steep for 10 seconds and then increase by 5-10 seconds for each subsequent brew.
- Enjoy 5-8 infusions, with the 3rd to 5th infusions offering the most balanced flavor profile.
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