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🌿Introduction

‘Ya-shi-Xiang’ originates from the Wu Peng mountain range in Fenghuang Township, Chaozhou, and is a highly legendary and highly aromatic variety in the Fenghuang Single Scrub Tea. Its name originates from the tea farmers' anecdotes about protecting the tea. In fact, the aroma of the tea resembles the blossoming of silver flowers and the sweetness of almonds, which is now also known as “Silver Flower Fragrance”. Each tea leaf carries the aura of the 800-metre high mountain clouds and mist, and is known as the ‘perfume of tea’ with its unique ‘mountain honey flavour’ that is unique in the tea industry.

🏞️ Core Properties

Fenghuang Township is located in the core area of the Wuhu Penguins Mountain Range in Chaozhou, which has a South Asian tropical monsoon climate with an average annual temperature of 20°C, a precipitation of 2,200 mm, and year-round clouds and mist. The tea gardens are located in the granite red soil mountains at an altitude of 600-1200 metres, with high mineral and organic content, and the difference in temperature between day and night gives the tea leaves a saturated inner texture. Each tea plant is a native Narcissus group species over 100 years old, with its roots deeply rooted in the rock gaps, condensing the penetrating ‘rock-bone flower aroma’.

🌟 Quality Seal

Appearance: tightly knotted and sturdy, dark brown and oily with sandy green colour, with white hairs as hidden as the first snow.

Aroma: boiling water activates the fragrance of silver flowers and honey, followed by almond milk and ripe fruit sweetness.

Soup colour: golden yellow and translucent like amber, with ‘golden rings’ appearing on the rim of the glass

Taste: fresh and refreshing in the mouth, mellow with a rocky aftertaste, with a rapid and long-lasting aftertaste, leaving a lingering aroma even after seven infusions

Leaf base: green with red inlays, soft and vibrant like an orchid's stamen.

🕰️ Non-Heritage Craftsmanship - Phoenix Craftsmanship through Six Channels of Hardening

Hand-picked: one bud and two leaves are picked around the time of the Ching Ming Festival.

Sun-drying: The bamboo plaque is dried until the leaf edges are slightly curled, activating the flower and fruit aroma precursors.

Wave greening: 21 times of shaking and resting alternately, inducing ‘green leaves with red edges’.

Charcoal fire: 130°C stir-frying in an ancient iron pot to lock the active enzymes.

Warm Roasting: Litchi wood charcoal is roasted three times over a gentle fire for 36 hours to condense the aroma.

Natural aging: keep the tea in clay pot for three months to remove the fire, the aroma becomes clearer and clearer

🍵 Brewing Guide

Preferred Tea Ware: Cinnabar Purple Clay Kettle to gather aroma, White Porcelain Covered Bowl to reveal true flavour

Gold Ratio: 1:22 (5g of tea with 110ml of water)

Water Temperature Control: 100℃ boiling water high brewing to stimulate the tea aroma

Timing: 5 seconds for the first brew, 2-4 brews for immediate release, 3 seconds after 5 brews

Tasting Tips: Smell the cold aroma from the lid of the cup, then observe the golden ring of the tea broth, and sip carefully to feel the ‘honey’ at the bottom of the throat.

🏆 Certificate of Honour

Phoenix Single Scrub Tea Production Technique is listed on the National Intangible Cultural Heritage List.
‘Duck Shit Fragrance’ was protected as a National Geographical Indication Product (2010).
Three consecutive Gold Medal Tea King at the China Tea Expo (2015/2018/2021)