“Perfume in a Cup” — Floral, Sweet, and Elegantly Lingering

Phoenix Dancong originates from the Phoenix Mountains in Chaozhou, Guangdong — a celebrated representation of Guangdong-style oolong tea. The name Dancong (“single bush”) comes from the early practice of picking and processing leaves from individual tea trees, giving each batch a unique aroma profile. Known for its complexity and alluring fragrance, Phoenix Dancong is often called the “perfume among teas.”

Among its many aromatic varieties, Ya Shi Xiang (Duck Shit Aroma) stands as the most popular and iconic one — the perfect introduction to the world of Phoenix Dancong.
According to legend, when this tea was first crafted, its enchanting fragrance drew too much attention. To prevent theft, the farmer jokingly named it “Duck Shit Aroma.” Despite the unappealing name, its beauty could not be hidden, and the tea quickly gained fame. Later, it was also known as Yin Hua Xiang (“Silver Flower Aroma”) for its graceful floral notes.

A high, elegant floral fragrance accented by a hint of milky sweetness.

The first sip reveals a gentle astringency that soon softens into a delicate sweetness, blooming across the palate.

Smooth, rich, and lingering — this tea unveils layers of floral and honeyed notes with each infusion, truly living up to its name as “the perfume of tea.”

- Region: Phoenix Mountain, Chaozhou, Guangdong
- Type: Semi-fermented oolong tea
- Processing: Withering → Tossing → Fixing → Rolling → Roasting
- Harvest Season: Spring
- Roasting Level: Medium

***Ideal For Brewing Suggestions

Perfect for those seeking both energy and relaxation, and who enjoy teas with an elegant aroma and sweet, mellow liquor.
Highly resilient through multiple infusions, this tea gradually reveals new layers of fragrance and flavor — ideal for sharing and savoring with friends during a tea session.

***Health Benefits
- Rich in tea polyphenols that support antioxidant activity and metabolism
- Contains amino acids that help relax the mind and boost immunity
- Helps aid digestion and reduce greasiness — an excellent tea to enjoy after meals

***Brewing Recommendations
Suitable for gongfu brewing, large format brewing, or cold brew.

（1）Gongfu Brewing
- Water temperature: 100°C (212°F)
- Tea-to-water ratio: 5g tea per 100ml water
- Infusion times: 15s / 10s / 10s / 20s
(Quick infusions for the first three brews; extend each subsequent steep by 10–20 seconds.)

（2）Large Format Brewing
- Tea-to-water ratio: 3g tea per 300ml water
- Brewing time: Steep for about 10 minutes before drinking; the tea can be re-steeped 1–2 times.

（3）Cold Brew
- Tea-to-water ratio: 3g tea per 500ml water
- Method: Refrigerate for at least 6 hours before serving.