Also available: Loose leaf version
"Ya Shi" means "Duck Shit" and refers to a Dancong or twisted-style oolong cleverly named by the original farmer to help protect it from being replicated by prying neighbors. We've named this one "Ya Shi Cream" because this version produced by tea master Song Lin in Wudong Village, Chaozhou, offers an especially velvety experience. This texture combined with its prominent orchid and almond notes make for a well-balanced tea. Rinse prior to steeping, and steep for multiple infusions.
For a lighter brew, use half of the coin (Rosewood Tea Knife recommended for breaking in). For a fuller brew, use full coin. Rinse with boiling spring or filtered water, then steep for up to 15–30 seconds or until your preferred strength. Good for multiple steeps.
- Origin: Chaozhou, Guangdong Province, China
- Cultivar: Ya Shi Xiang
- Artisan: Song Lin
- Harvest date: January 2022
- Serving size: 2–4 g per cup; 6-8 g for standard teapot
- Recommended vessel: gaiwan, Yixing teapot, or miniature teapot
Ingredient(s): oolong tea
Caffeine level: moderate
Approx. 4 g per coin; one coin is equal to one serving
Wow, let me preface this by stating that Oolong tea is my favorite tea. I have sampled all of the top tier varietals including Tieguanyin and Alishan with Tieguanyin being my favorite. I don’t sweeten my teas or add milk so the tea must be of the highest quality. Ya Shi Cream is my new favorite. Every sip is a symphony of flavor and delicate nuance. To prepare, I prefer a clay pot vessel to boil my water. If I’m traveling and only have access to an electric kettle, I let the water sit 10-15 minutes after boiling. For the first brew, 2-3 minutes renders a sublime cup of exquisite tea unlike any other.