2026 Spring High-Mountain First Flush Ya Shi Xiang Dancong Oolong — Duck Shit Aroma

The Rarest Pick of the Season — High-Mountain First Flush Ya Shi Xiang

Before the mountain wakes, the first leaves are already being picked. First Flush (头采) is the earliest harvest of spring — the very first tender buds to emerge after winter, gathered in small quantities before the main season begins. Combined with the cool mist and thin air of 600–1000m altitude Phoenix Mountain, this is Ya Shi Xiang at its most refined and rare.

If our standard Ya Shi Xiang is exceptional, this is extraordinary.

What Makes First Flush Different?

The first buds of spring carry everything the tea plant has stored through winter — concentrated nutrients, vibrant aromatics, and a tenderness that later harvests simply cannot replicate. High-altitude growing conditions slow the plant's growth further, intensifying flavor compounds and producing a complexity that seasoned tea drinkers recognize immediately.

• Altitude: 600–1000m — cooler temperatures, morning mist, slower leaf development
• Timing: First flush = earliest spring picking, smallest yield, highest quality
• Leaves: Younger, more tender buds with higher nutrient and aromatic concentration
• Result: More complex florals, creamier texture, longer-lasting huigan (returning sweetness)

Tasting Notes

• Aroma: Orchid and osmanthus — layered, cool, and ethereal
• Taste: Floral complexity with a creamy, almost buttery body
• Mouthfeel: Silky and full, coating the palate gently
• Finish: Long-lasting huigan — a sweet, cooling aftertaste that lingers
• Complexity: 8–12 infusions, each revealing a new dimension

Harvest & Origin

• Harvest: Spring 2026 — first flush, hand-picked at peak tenderness
• Altitude: 600–1000m, Phoenix Mountain (Fenghuang Shan)
• Origin: Chaozhou, Guangdong Province, China
• Variety: Ya Shi Xiang (鸭屎香) Dan Cong — Single Bush Oolong
• Quantity: Limited — first flush yields are inherently small

Brewing Guide — Gongfu Style (Highly Recommended)

• Tea: 7–8g per 120ml
• Water: 98–100°C (208–212°F)
• Rinse: 8–10 seconds — discard (essential to open the leaves and release aroma)
• 1st steep: 10–15 seconds
• 2nd steep: 8–10 seconds
• 3rd+ steeps: Add 3–5 seconds each
• Infusions: 8–12 times — patience is rewarded
• Vessel: Gaiwan or small Chaozhou clay teapot

First flush. High mountain. One extraordinary cultivar. This is the pinnacle of Phoenix Dancong.