Premium Duck Shit Aroma (Ya Shi Xiang) Dancong Tea

Don't let the name fool you! Ya Shi Xiang (Duck Shit Aroma) is one of the most highly sought-after Phoenix Dancong teas, celebrated for its astonishingly elegant floral fragrance and rich, smooth taste texture.

### 🌟 Why "Duck Shit Aroma"?
Legend has it that the original farmer gave this exceptional tea an unappealing name to protect it from being stolen by envious neighbors. In reality, there is absolutely no "duck shit" involved—only the pure, intoxicating aroma of wild honeysuckle and orchid.

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### 🍵 Flavor Profile
* **Aroma:** Intense wild honeysuckle, gardenia, and fresh orchids.
* **Taste:** Full-bodied and velvety, with a natural honey-like sweetness that coats the throat (known as *Huigan*).
* **Roast level:** Light-to-medium charcoal bake, preserving the vibrant floral "mountain rhyme" (*Shan Yun*).

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### 🏞️ Origin & Craftsmanship
* **Origin:** Phoenix Mountain (Fenghuang Shan), Chaozhou, Guangdong, China.
* **Harvest:** Hand-picked from old tree Dancong bushes at high altitudes, ensuring the deepest mineral complexity.
* **Craft:** A meticulous, centuries-old traditional processing method involving sun-withering, repeated shaking (oxidation), and precision baking.

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### 🫖 How to Brew (Gongfu Style)
To fully experience the evolving layers of this tea, we highly recommend using a Gaiwan or a small clay teapot:
1. **Tea to Water Ratio:** 5g - 7g of leaves for a 110ml-150ml vessel.
2. **Water Temperature:** 95°C / 203°F (just off the boil).
3. **Steeping Time:** 
   * *1st - 3rd Steeps:* Flash brew (1-5 seconds) to unlock the vibrant aroma.
   * *4th - 6th Steeps:* 5-10 seconds.
   * *7th+ Steeps:* Increase by 5 seconds per steep. This premium tea easily lasts for over 10 blissful infusions.