About Phoenix Dan Cong Ya Shi Xiang (Duck Shit Aroma)

This spring-picked Ya Shi Xiang is one of the most recognised aroma types of Phoenix Dan Cong, known for its high floral fragrance and long-lasting aftertaste. Compared with older-tree Ya Shi Xiang, this spring version is brighter and more lively, with a more direct floral expression, strong aroma penetration, and the distinctive returning sweetness typical of Phoenix Dan Cong.

The name “Duck Shit Aroma” comes from a local story in Phoenix Mountain. A tea farmer once planted this cultivar in yellow soil locally known as “duck shit soil.” When others asked about the tea because of its remarkable aroma, he intentionally called it “Duck Shit Aroma” to stop people from stealing the tea plants. The name later remained as the cultivar spread more widely.

Appearance & Taste

Phoenix Dan Cong Ya Shi Xiang (Duck Shit Aroma)

The dry leaves are tightly twisted and elongated, dark brown in colour with a natural sheen and a clean roast. The leaf structure is complete and well-defined, showing the classic appearance of Phoenix Dan Cong.

Once brewed, the liquor is bright golden-yellow. The aroma is high and clear, led by orchid notes with subtle creamy and honeyed sweetness. The tea opens with a slight bitterness that quickly transforms into a strong returning sweetness. The liquor is smooth and full, with aroma integrated into the tea itself rather than only in the fragrance. The finish is long-lasting, with clear throat sweetness and layered floral character throughout the session.

Taste: Floral, Honey, Honeysuckle, Milky, Sweet

Brewing Guide

Tea Cup

2 g

100°C (125ml)

2-3 mins

Enjoy!

Glass

4 g

100°C (250ml)

2-3 mins

Enjoy!

Teapot

8 g

100°C (500ml)

2-3 mins

Enjoy!

Kongfu Style

Use 5–8g of tea with 100°C water. Begin with short infusions of 5–10 seconds, then gradually extend steeping time. Best for appreciating the tea’s floral layers and evolving texture.

Origin

This tea comes from the Phoenix Mountain region in Chaozhou, Guangdong. The area’s high elevation, misty climate, and large day-to-night temperature differences create ideal conditions for Dan Cong tea trees. Mineral-rich soils and traditional processing methods together shape the distinctive fragrance and mountain character of Phoenix Dan Cong.

Origin: Guangdong

Picking & Production

This Ya Shi Xiang is made from fresh spring-picked leaves. The mild spring climate and winter nutrient accumulation give the tea a brighter aroma and fuller body.

Traditional Dan Cong processing includes sun-withering, cooling, shaking, fixing, rolling, and roasting. Shaking is especially important, gradually developing the layered floral aroma through repeated movement and resting. The tea is then charcoal-roasted or electrically roasted to stabilise both aroma and liquor structure.