Old Bush Ya Shi Xiang Dancong Oolong Tea From Chaozhou Tea Grower

Here it is, the last sample I have of the Dancong oolongs from Chaozhou Tea Grower. I saved this sample for last, since it a style of Dancong oolong that I have heard about repeatedly, yet never had an opportunity to try.

The English translation of the name “Ya Shi Xiang” is a cause for most peoples’ curiosity, and even some caution. That translation is “duck shit fragrance”. However, the story behind this name is rather entertaining, and don’t worry, there is no real use of or connection to duck feces.

Basically, the story goes that the name originates from a tea farmer who wanted to keep some special bushes he had a secret from outsiders. In order to dissuade the outsiders from asking too many questions or showing interest in the bushes, the farmer told them that the dark color of the soil around the bushes was because of the presence of duck feces. Naturally disgusted, the outsiders’ curiosity ended there, at least for the time being.

Thankfully, there is absolutely no resemblance in the aroma or taste of this tea to duck feces. In fact, the aroma and taste are quite the opposite, as you will see in the descriptions below.

You can purchase 25 grams of the Old Bush Ya Shi Xiang (Duck Shit) Oolong Tea from Chaozhou Tea Grower for USD $25.00.

Let’s get to the review…

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Old Bush Ya Shi Xiang Oolong Tea – Dry Leaves

The dry leaves have a mostly uniform dark charcoal gray color, with a few spots of light brown and green-brown. The blend consists mostly of detached, individual large leaf fragments. There are a few mostly bare stems in the blend, which show a two to three leaf pluck. There are no buds in the mix. The leaves are tightly twisted, causing the larger leaves to appear quite long and wiry. The oxidation level appears to be in the low-medium range (25% – 40%), with a strong roast level applied. The aroma has scents of light roast coffee, toasted almonds, dried gardenia, dried lychee, with slight touches of anise and charcoal.

Five grams of dry leaves were placed in a 5 ounce (150 mL) porcelain gaiwan, and infused with 200°F (93°C) water for 10 seconds. Each subsequent infusion was given an additional 10 seconds of time.

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Old Bush Ya Shi Xiang Oolong Tea – Liquid

The tea liquid has a bright, pale light yellow color. The aroma has scents of gardenia, honey, lychee, and lighter touches of charcoal and almonds. The body is light-medium, with a balanced, clean texture. There is no astringency. The taste has notes of gardenia, honey, lychee, mineral notes of charcoal and wet stones, and a light note of almonds. The floral gardenia note carries into the aftertaste, and lingers on the breath. The tea has a refreshing, cleansing effect on the palate, and a slight mentholated effect can be felt in the  first couple infusions. Overall, a very refreshing, uplifting energy can be felt from this tea.

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Old Bush Ya Shi Xiang Oolong Tea – Infused Leaves

The infused leaves vary in color from dark forest green pale dark green to red-brown, an indication of the light-medium oxidation level permitted. The blend consists mostly of large leaf fragments, with some unbroken leaves, some medium sized fragments, and a few nearly bare stems. There are no buds in the mix. The leaves are quite broad in width, with a leathery texture. The aroma carries the scents of gardenia, honey, wet stones, and lychee.

So, it’s official, the aroma, taste, texture, and appearance at no point of this review reminded me of duck feces. It seems that the origin story is true! So don’t let the interesting name of this tea stop you from trying it, or else you will be missing out on a very good Dancong oolong tea experience. This tea is full of floral, fruity, and mineral character, with a very balanced proportion of each, making this a truly excellent oolong. The leaves will give you a seemingly endless supply of worthy infusions, making the price tag a little easier to accept. And, who doesn’t want to have the opportunity to serve their friends and family something called “Duck Shit Fragrance” oolong tea?! Just wait until you see their faces when you make the suggestion.

Quick side story, there is a very good tea grower in Indonesia named Harendong Organic Tea Estate. To pronounce this name quickly can give it a rather peculiar sound. My family, who were my guinea pigs as non-tea enthusiasts trying different types of tea that I was sourcing back in the day of the Tea Journeyman Shop, still remember when I offered them tea from a farm named Harendong. In fact, my older brother still pulls out the occasional innuendo.

Anyway, thank you to Chaozhou Tea Grower for providing this sample of Old Bush Ya Shi Xiang Oolong Tea. It was definitely worth the wait. Another great Dancong oolong experience! Cheers!

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Spring 2017 Da Wu Ye Dancong Wulong Tea from Chaozhou Tea Grower

Circling back around to another Dancong wulong sample from Chaozhou Tea Grower, today I will be reviewing the Spring 2017 Da Wu Ye Dancong Wulong Tea.

The name “Da Wu Ye” translates into English as “Big Dark Leaf”. The photo below of the largest leaf in the sample certainly lives up to this name, measuring about 3 inches long (7.6 cm) and 1.25 inches wide (3.2 cm). Considering that the leaf is not whole, I would say this is a fairly big, dark leaf (Da Wu Ye). The name makes sense…

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Spring 2017 Da Wu Ye Dancong Wulong Tea – Large Infused Leaf

According to the Yunnan Sourcing website featuring a similar product from the 2016 harvest, the Da Wu Ye varietal is a hybrid between the Ya Shi Xiang bush and the Shui Xian varietal.

The Da Wu Ye being reviewed in this post is grown on Fenghuang Mountain, Wudong Village, near the city of Chaozhou, Guangdong province, China. The bushes grow at an altitude between 1,200 feet and 1,800 feet (400 to 600 meters) above sea level. This tea was harvested in the spring of 2017, as the name suggests.

You can purchase 50 grams of this tea from the Chaozhou Tea Grower website for USD $9.00 plus USD $18.99 shipping to the U.S.

As I write this review, I am on about the 10th infusion of these leaves, and certainly the character has evolved over the infusions. For the sake of time, I have condensed all aroma and flavor notes into the single paragraph on the tea liquid.

Let’s get to the review…

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Spring 2017 Da Wu Ye Dancong Wulong Tea – Dry Leaves

The dry leaves vary in color from pale yellow-green to reddish-brown to dark charcoal grey. The sample consists of unbroken leaves and large leaf fragments. The pluck is two to three mature leaves with no buds or tips. There are no totally bare stems. The leaves appear to be in the low to medium oxidation and roast levels, in comparison to the other Dancongs I have reviewed, and the remaining samples in the box, that are on the medium to high oxidation and roast levels. The leaves are lightly hand twisted, giving a fluffy, light feel. The texture is like thin, very dry leather. The aroma is fantastic, with scents of brown sugar, sweet cream, caraway, orchid, roasted almonds, and dried berries. The depth and layers of the aroma is remarkable!

Dry leaves were placed in a porcelain gaiwan. The leaves were quickly rinsed, then infused for 3 seconds with 200°F water. Each subsequent infusion received an additional 3 seconds of time.

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Spring 2017 Da Wu Ye Dancong Wulong Tea – 1st Infusion Liquid
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Spring 2017 Da Wu Ye Dancong Wulong Tea – 6th Infusion Liquid

As you can see in the photos above, the tea liquid started off a quite light golden yellow color, but deepened into a dark golden-yellow color after the 2nd infusion. As I approach the 10th and subsequent infusions, the color is obviously fading back to the lighter color of the 1st infusion. The aroma had scents of orchid, sweet cream, raspberries, caraway, and black peppercorns. The orchid scent persisted, while the other scents came and went. The sweet cream became more of a buttery scent as the infusions went on. The body was surprisingly full, with a clean, silky texture, and an invigorating energy. The taste had notes of orchid, raspberries, wet stones, caraway, black peppercorns, and sweet cream (again becoming buttery as infusions went on). The orchid and mineral taste became dominant after the 7th infusion, as the other notes began to fade off at different paces. The aftertaste was very potently floral, and lingered on the tongue for what seemed like several minutes. No matter what number infusion I came to, this floral aftertaste never seemed to fade away.

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Spring 2017 Da Wu Ye Dancong Wulong Tea – Infused Leaves

The infused leaves vary in color from pale forest green to dark forest green to reddish-copper to copper-brown. There are many unbroken leaves, and the rest are large leaf fragments. There are no tips or buds, and no totally bare stems. The leaves are long and fairly broad, and have a very smooth, soft, delicate texture at this point. Based on the fairly fresh appearance and texture of the leaves, it can be determined that they were given a relatively light roast during processing. The aroma carries the scents of fresh orchids, caraway, raspberries, sweet cream, and a touch of toasted almond.

This review of the Spring 2017 Da Wu Ye Dancong Wulong Tea began at 10:30 AM and is continuing through the posting of the review at 4:00 PM. The leaves still have flavor, and I simply cannot dispose of them while there is any time left before leaving my office for the day. Saying this, it can be known that this product is an all day drinking tea. And the day spent drinking this tea is going to be a happy one, full of deep aromas and flavors, headlined by orchids and sweet cream, with elements of spice, fruit, and minerals as the co-stars. This is a beautifully rounded tea that will keep you pushing the limits of the leaves. Warning, you may not be able to push hard enough to totally wear them out. I hope you have a lot of time on your hands, and a merciless pleasure in drinking mass quantities of tea, or else these leaves will most definitely outlast you.

Thanks to Chaozhou Tea Grower for providing this sample of Spring 2017 Da Wu Ye Dancong Wulong Tea. Cheers!

Ba Xian Dancong Wulong Tea From Chaozhou Tea Grower

Time to get back to that packet of Dancong wulong samples I received a week or so ago. Are you as excited as I am?! I thought so!

Today, I will be experiencing the Ba Xian Dancong Wulong Tea from Chaozhou Tea Grower. More about Chaozhou Tea Grower can be seen in my earlier review of their Man Lou Xiang Dancong Wulong Tea.

The term “Ba Xian” translates into English as “Eight Immortals”. This name refers to the type of tea bush that this tea is grown on. The Ba Xian bushes were originally cultivated in the Zhao An area of Fujian province, but have since been cultivated in areas like the Fenghuang Mountains in Wudong village, Guangdong province, and the better known Wu Yi Mountains in Fujian province. The below map shows the area of Chaozhou, the area in which sits Wudong village.

Let’s get to the review…

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Ba Xian Dancong Wulong Tea – Dry Leaves

The dry leaves have a uniform dark brown to black color. The leaves consist of large fragments and some unbroken leaves, as well as a few bare stems. There are no obvious buds in the mix. The leaves are long and rather tightly twisted. They break easily into crumbs. These leaves show a higher level of oxidation, and a higher level of roasting. The aroma has scents of roasted walnuts, molasses, cassia bark, honey, charred camphor, and potpourri. The aroma has a combination of roasty, sweet, and earthy characters, which is quite different than anything else that I have reviewed recently.

The entire 7 gram sample of dry leaves were placed in a porcelain gaiwan, and infused in 200°F water for 5 seconds, and each subsequent infusion added another 5 seconds.

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Ba Xian Dancong Wulong Tea – Liquid

The tea liquid had a rich, gold-orange color. The aroma had scents of camphor, walnuts, honey, cassia, potpourri, and wet stones. As the infusions went on, an interesting and obvious scent of buttered popcorn also came up. The body is full, with a lush, juicy texture. The taste has notes of wet stones, cassia bark, potpourri, camphor, and dark honey. The aftertaste continued the floral and mineral character, and lingered on the back of the tongue. The tea also had a cleansing feeling on the palate.

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Ba Xian Dancong Wulong Tea – Infused Leaves

The wet leaves range in color from dark forest green to dark brown. The mixture consists almost entirely of large leaf fragments. The few unbroken leaves were torn easily during observation. There are a few bare stems in the mix, and no buds. The leaves are long and quite narrow. They are thicker and heartier than the standard Chinese tea bush leaves. The leaves have a higher level of oxidation. The aroma continues the scents of camphor, wet stones, potpourri, cassia bark, and dark honey.

The Ba Xian Dancong Wulong Tea was a pleasant departure from the other styles of teas that I have reviewed recently, not to take anything away from the other teas, of course. This tea had a nice combination of mineral, earthy, floral, roasty characteristics that was quite unique. It had a refreshing, cleansing quality to it, yet a full, lush texture. It was interesting to observe how the aromas and tastes evolved as the number of infusions went on. I had time for about fifteen infusions, and the sweet, floral character came out more, while the roasty, woody elements dissipated over those infusions. During the middle range of the infusions, a potent smell of buttered popcorn came forward, and was quite unexpected. Overall, this was a very interesting and time consuming experience, which I have come to expect from Dancong wulongs.

You can purchase 25 grams of the Ba Xian Dancong Wulong Tea from Chaozhou Tea Grower for USD $16.00 plus USD $18.99 shipping cost to the U.S.

Thank you to Chaozhou Tea Grower for providing this sample for review, and thank you to all of my readers. Cheers!