Description

 High Mountain Aged Ya Shi Xiang (Duck Shit Aroma)

Ya Shi Xiang, or Silver Flower Aroma, got its nickname from an old tea farmer. The original tea was brought from Wudong Mountain and planted in “Duck Shit Soil” (which is actually yellow soil). The tea leaves are dark green, and their shape resembles the leaves of a ginkgo tree. When locals discovered the tea’s amazing aroma and taste, they asked what kind it was. The farmer, fearing that others might steal the seeds, jokingly called it Duck Shit Aroma. Yet, the tea’s reputation spread, and its seeds were propagated throughout the Phoenix area.

Tea lovers always say good tea should be shared, but this tea is different. Drinking it alone is its ultimate confession.

Why brew a Dancong tea?
Why make three cups?
And why drink all three by yourself?

Maybe only this top-grade, highly aromatic Ya Shi Xiang can wake us from the noise of the world this summer.

Any worries of the mundane world will melt away with a sip of this tea.

Today’s Ya Shi Xiang still follows the traditions of old Chaozhou tea masters, using a gentle yet skillful roasting process to release its natural, rich aromas. Floral, tea, and milky notes intertwine seamlessly. Compared to the low-altitude, lower-quality versions, the high-mountain aged Ya Shi Xiang offers a more delicate and layered fragrance, with a smooth, non-astringent finish.

After drinking it, you might find yourself so satisfied that you let out a perfect burp and say:
“Dancong isn’t just legendary for its aroma—it’s an addiction in the best way possible!”