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Spring 2018 Duck Shit Aroma / Yashixiang Dancong (50g)

Spring 2018 Duck Shit Aroma / Yashixiang Dancong (50g)

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This is a very fresh yashixiang, direct from a family farm in the Wudong Mountains. Last year, when I purchased a sample of this tea to try, I was about to write off dancong: so much of the dancong on the market is flawed or even chemically fragranced. One session with this farm's dancong changed my mind! I'd found the good stuff. The tea was smooth, flavorful, not at all astringent or bitter and the flavor was from the leaves itself, without adulteration. I waited months for the spring crop, and many of you waited right along with me. Well, it's here!

This dancong was roasted a few weeks ago, and I could tell it needed some rest when I opened it up: it has the grassy notes that a freshly roasted dancong (or baozhong) would have. Funnily enough, I spoke with the farmers yesterday, and they asked for my thoughts. Before I could say anything, they said it needed a few months rest. I laughed since I'd come to the same conclusion without talking to them! I have encountered the same notes when roasting my own tea at home.

Despite being very fresh, this tea is very much ready to drink now, and will continue to improve over the next few months. This tea is even better than last year's crop. I detect increased complexity and the tea can go for more infusions than the Spring 2016 harvest!

This tea is buttery, with classic orchid/osmanthus notes. There are interesting oatmeal and malt notes here that I have never detected in any dancong, and I even find stone fruit on the palate after the swallow. No astringency and bitterness is detected when brewing the classic way (flash infusion, five seconds, ten seconds, fifteen seconds). I pushed the tea harder on my first try and did manage to extract some bitterness, but even then, it was very tolerable. 

These farmers really know how to get the most from their crop and their top grade dancong was sold as maocha before I even got to look at it! The top grade is spoken for before it is even harvested. One of their buyers knows how good their tea is and has an agreement with them to purchase all of their best yashixiang as maocha every year.

I expect this tea to move very quickly, so if you'd like to try it, please do not hesitate as I may not be able to get more!

Brewing suggestion: Fill your preheated gaiwan to the top with dry leaf (as much as you can put in without breaking the leaves), but not so much that the lid won't rest on top of the dry leaf. Ensure your water is of suitably low hardness. Flash rinse the tea once, then immediately flash infuse the tea for the first infusion. Add five seconds to each successive infusion. While the farmers suggest only brewing the tea three times, I got excellent fourth and fifth infusions as well, which is an improvement over last year's crop!

I only have one kg of this tea at this time! Wholesale pricing is not available on this tea due to the limited supply.

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