Ya Shi Xiang Dan Cong Oolong - Duck s*it oolong

Yes, that's really the name—and there's a good story behind it. Ya Shi Xiang, or "Duck Shit Aroma," gets its unusual name from the yellowish-brown soil unique to Ping Keng Tou village in the Phoenix Mountains. When locals wanted to protect their prized tea bushes from prying eyes, they told outsiders the soil's color came from duck droppings. The name stuck, even though the tea itself is anything but ordinary.

This is our winter harvest version, sometimes called "Snowflake DanCong." Winter picking yields the smallest harvest of the year, but it's perfect for super light oxidation. The result? Very green leaves with an incredibly fruity, floral character and a creamy mouthfeel that sets it apart from spring-picked DanCongs.

The tea comes from the high slopes of Phoenix Mountain, where elevation and mist create that special "mountain charm" Dan Cong lovers talk about. After brewing, you'll get a bright orange-yellow liquor with strong floral and orchid notes, plus a distinctive honey sweetness that lingers. The thick, tightly curled leaves can handle multiple steepings without losing their character.

If you're looking for something different from the typical roasted oolongs, this lighter, greener style is worth trying. Just don't let the name scare you off.

Harvest: Winter 2024 (November)
Origin: Phoenix Mountains, Guangdong