The story goes, back in the day, when the farmers in the mountains of Chao Zhou first discovered this cultivar, they were amazed by the natural floral aromas and depth of flavour of this tea. As the soil that the tea was growing in was known as “duck poo soil” due to its yellow colour, and also, to deter any curious passers-by from stealing any of these special plants, the farmers named this type of Dancong “duck poop fragrance”, ya shi xiang.

This is a wonderfully floral and aromatic tea with a rich, sweet taste. The thick, mellow and smooth texture helps leave a long, lingering floral after-taste with a hint of fruitiness on your palate. A supple mouth-fill with a medium to full body, when brewed in the traditional gong-fu style, the tea gets progressively stronger with each subsequent infusion.