no. 113, Ya Shi Xiang Oolong


The name of this popular single varietal tea translates to the most memorable “Duck Sh*t Aroma”, which is based on a legend. The organic leaves are harvested by hand in April, sun dried, left to rest, shaken and this process is repeated six times. Then they are stir-fried, upon which then they are twisted and kneaded, refermented twice, and fired twice. Finally they are oxidized to 30%, then roasted repeatedly until the sweet, honey and floral aroma is brought forth. It is known as “Nong Xiang” style.

This tea presents with a smooth, voluptuous mouthfeel, notes of stone fruit and flowers. Very pure and elegant. 

We source this tea from small, self-owned garden in Guangdong, China an area famous for it’s spectacular Feng Huang Shan Dan Cong (Phoenix) oolong. Their estate is organic, and visited by wild elephants on occasion, which only adds to the allure. 

 Origin: Wudong Mountain, Guangdong Province, China - April 2019 

Brewing Instructions: 

  • 2 tsp per 8oz/250ml of water 
  • 195ºF/90ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside 3 minutes, and proceed.) 
  • Brew 4-6 minutes
  • Good for multiple infusions