Ya Shi - Fenghuang Oolong Tea - Fall 2011

Harvest: Fall, 2011
Varietal: 鴨屎/Yā Shǐ (English: Duck Feces)
Origin: Wudong Mtn, Chaozhou Pref., Guangdong
Plantation Altitude: +/-1.312' (+/-400 M)

Overview:
Yes, this tea's name really is Ya Shi (鴨屎/Yā Shǐ), which, in English, means "Duck Feces." Fortunately, the name doesn't come from the way this tea smells or tastes; rather, the story I was told attributes the name to the appearance. The farmer/teamaker who first started producing tea from this varietal named it "Ya Shi" because, when this tea is processed traditionally by hand, it always ends up very ugly and easy to recognize by its appearance - just like the "duck poop" on the floor. Evidently, duck poop is easy to distinguish from other kinds of poop...

Appearance, Flavor and Aroma:
The appearance of the Ya Shi leaves when dry is wiry and twisted, and the color ranges from olive green to yellowish green with reddish-brown edges. The dry leaf has a mild floral aroma, and, when infused, they produce a medium bodied, very clear yellow-gold infusion. The aroma and resulting flavor profile of this tea is a mix of bold floral and almost citrusy elements with a pleasantly bitter backbone that leaves a long-lasting and impressive bittersweet aftertaste.

Steeping Guideline:
To steep this tea, I would really only recommend steeping it Gong Fu style using a gaiwan or Yixing type teapot. When steeped in a more Western manner, this tea's subtleties tend to be overshadowed by the more assertive flavors that are in the leaves, although the aroma is still pretty awesome. My preference is to use 6-7 grams of leaf in a 75-100 ml gaiwan, water at about 200 F or a little lower, a flash rinse, and a 15 second first steep. Gradually increase the steeping time in subsequent infusions. If the infusion is too bitter, decrease the steeping time and temperature, or if the infusion is too mild, try increasing the steeping time by a few seconds or upping the steeping temperature.

For general steeping guidelines for the different categories of Chinese tea and a short downloadable "how to" video on Gong Fu style tea preparation, please visit our Chinese Tea Steeping Guide page.

"Dan Cong" Terminology Explanation and Disclaimer:
Fenghuang/Phoenix mountain oolongs are generally marketed as Dan Cong oolongs both in China and in the West, although "Dan Cong" is somewhat of a loaded term in the Chinese tea industry. Dan Cong means "single bush" or "single tree" and refers to the ideal that true "Dan Cong" should only come from a single bush/tree. A common misconception is that these trees actually have a single tree trunk, but, in reality, they usually have the multiple trunk structure of a more standard tea bush. Most tea sold in the West as "Dan Cong" is probably (but not always) blended from many different bushes, so the term causes a lot of debate and disagreement among purists. Realistically, most truly single bush Dan Cong oolongs are not going to be available in any quantity that justifies the effort and expense of commercial marketing outside of their home area or village, so more commercial mass productions are generally sold as "Dan Cong" both in China and in the West.

Unless otherwise specified, the "Dan Cong" teas sold on this site are not single bush productions, so, when I elect to use the term "Dan Cong" in a product description, I am technically using it incorrectly to refer to teas from the Fenghuang/Phoenix Mountain region in general. I realize this is a very specific distinction to draw, but I feel that it is very important to be completely transparent about the tea we deal with.

Quantities are extremely limited, and we were lucky to get even a small amount of this tea.

Weight: 0.025 lb
11.34 grams
0.4 ounces