Ya Shi Xiang (Ping Keng Tou)
$28.00 – $70.00
Deeply floral with velvety tannins and a long textured finish.
Ya Shi Xiang, is an aromatic varietal with prominent grassy floral notes such as jasmine. What makes Ya Shi Xiang a prized varietal is its smooth body and buttery mouthfeel. This well-made Ya Shi Xiang has a hint of fruitiness with the liquor showing a yellow color.
Ya Shi Xiang starts with very large tea trees and processed into Dan Zhu (single tree), which means the entire batch comes from a single tree. A Dan Cong is a single varietal and only the youngest leaves are picked when the bud has just fully opened or becomes frontal, called Xiao Kai Mian (small opening). A true Ya Shi Xiang is never a blend of tea leaves.
Crafting Ya Shi Xiang requires skilled tea makers and months of processing. From the picking of the tea leaves to finishing the process by being charcoal roasted over very dim ash is tea crafting at its very best!
This tea’s name has been one of noteworthy interest throughout the many years since its first appearance. Ya Shi Xiang translated into English means ‘Duck Shit.’ This translation is not a misinterpretation of the Chinese characters, nor should it reflect on the pleasant and showy qualities which are unparalleled by any other loose tea leaf. These qualities have led it to become one of the most popular Wu Longs (Oolong) on the market! There are a great many stories of how the name came to be with the most well-known being a farmer who was having grave concerns over the possible theft of his special tea trees. So, the farmer decided to name his tea Ya Shi Xiang or Duck Shit with the hope the name will make it less attractive. Of course, his plan did not work!
Health benefits: includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. This oolong tea is rich in polyphenols, a natural antioxidant. The amino acid L-Theanine is also present. Caffeine is present in Ya Shi Xiang.
Glass, porcelain or clay tea ware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. Rinse the tea quickly with hot water and pour out prior to the first steep.
Gaiwan: Use 7g for 100 ml. 1st to 5th steep 3 seconds. 6th to 9th steep 7 seconds.
Teapot (glass, porcelain or clay): Use approximately 3.5g for 150 ml. Steep 25 seconds. Add 10 seconds each additional steep.