Ya Shi Xiang (Duck Shit Aroma)鸭屎香

In the cup, Ya Shi Xiang (Duck Shit Aroma) is best understood as a oolong tea built around gardenia, almond, and sweet. The secondary notes of honey and stone fruit give it more range than a simple category label suggests, while the aroma leans toward a restrained aroma. Expect a medium full body and a finish that shows the tea most clearly after the first few sips.

The origin matters here. Ya Shi Xiang (Duck Shit Aroma) is associated with Phoenix Mountain in Chaozhou, so the page should be read as a profile of both tea style and place. Ancient single-bush dancong oolongs. Unique varietal diversity. That context helps explain why two teas in the same broad family can taste noticeably different.

Processing is the other major clue: oolong tea is typically partial oxidation and repeated leaf handling, creating a wide spectrum from floral to roasted. For Ya Shi Xiang (Duck Shit Aroma), the oxidation level is 50% when measured on a simple scale.

For brewing, start near 95C with about 8g per 100ml. The first infusion at roughly 10 seconds should show the tea's structure without over-extracting it; later steeps can move in 3-second increments. Because the expected range is about 10 infusions, this tea is better judged across a session than from one long steep.

When buying Ya Shi Xiang (Duck Shit Aroma), use price as a quality signal but not the only one. A common mid-range benchmark is around $30-$70 per 50g. Look for clean aroma, credible origin naming, and leaf appearance that matches the style before paying premium prices.

It is especially useful for afternoon focus and guests. With moderate caffeine and a medium full body, it can fit different roles depending on steep strength: lighter infusions emphasize fragrance, while slightly longer infusions bring out texture and finish.