In recent years, this variety has been more commonly known by another name: Ya Shi Xiang. This bush is used to make the now popular tea variety ‘Duck Dung Aroma’. The spring May harvest is renowned for its mildness and even delicacy of taste.
The tea is processed without haste, and the heating is closer to traditional methods — deep enough and yet moderate enough to preserve the individuality of the aroma and the sunny colour of the infusion.
This Dan Cong can also surprise you with unexpected notes: sometimes lilac slips into the aroma, quickly replaced by the richness of orchids, but at some point it is a real lilac bush blooming around the corner of the house. The aroma and taste are closely intertwined in an appetising, creamy, marmalade-like drink that intoxicates with its juiciness. An excellent companion for comprehending unique tea states.