Home Cantonese Yashi Tea

Cantonese Yashi Tea

Sale price €24,00
Weight: 50g

Taste and aromatic profile

The color of the liquid is golden and transparent, with an aroma that rises elegantly. The flavor is full, with the aroma mixing perfectly with the water. Even after the sixth infusion, the color of the tea remains almost unchanged, with a rich fragrance of wild honey. On the palate, a combination of floral notes of orchid and a fragrant fruity sweetness is perceived. The tea maintains a light and velvety texture, with a very pronounced freshness. Although the tea has a slight bitter aftertaste, this quickly transforms into a persistent sweetness, while the final aroma is slightly astringent. The tea stimulates salivation, but not strongly, and leaves a feeling of freshness in the throat.

Health Benefits

Yashixiang is rich in polyphenols, vitamins and minerals, with antioxidant properties that aid digestion, improve concentration, reduce stress and support cardiovascular health.

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Cantonese Yashi Tea

Cantonese Yashi Tea

History

Yashixiang Oolong tea is named after a unique variety of Fenghuang Dancong tea. It is said that the original bushes grew in yellowish soil, nicknamed “duck manure land” by the locals. To protect its uniqueness and discourage outsiders from appropriating it, the farmers gave it the name Yashixiang (Duck Manure Fragrance). Despite the unusual name, the tea is widely appreciated for its floral scent and honey-sweet aftertaste.

Introduction to the Production Area

Yashixiang is produced in Fenghuang Mountain, located in Chaozhou, Guangdong Province, China. The region is characterized by a humid climate, abundant rainfall, and large temperature variations between day and night. This unique ecological environment favors the growth of ancient tea plants, many of which are over a hundred years old. The deep roots absorb minerals from the rocks, giving the tea its characteristic “yan yun,” or mineral essence.

Production Process

The processing of Yashixiang is an art that involves numerous steps:
1. Harvest: Hand-selected young leaves (one shoot and two-three leaves).
2. Withering: Drying in the sun or in ventilated environments to reduce humidity.
3. Rolling: Alternate shaking and resting to break leaf cells and promote oxidation, developing the characteristic floral and fruity aroma.
4. Fixing: Block oxidation with high heat.
5. Formation: Shaping the leaves into narrow strips.
6. Roasting: Repeated cooking process at low temperatures, to enhance aroma and flavor.

Harvest Season

The main harvest season for Yashixiang oolong tea is spring, generally from April to May. During this period, tea plants, after their winter rest, produce full and nutrient-rich buds, which enhance the unique aroma and flavor of Yashixiang. A small amount of high-quality tea is also harvested in autumn, but spring remains the key period for obtaining the best quality tea.

Chinese Infusion Method

• Tools: Gaiwan or Yixing teapot
• Quantity of tea: 8g/150ml of water
• Water temperature: 95-100°C
• Steeping time: For Yashixiang tea, the first three steeps should last 5-10 seconds, then pour. Afterwards, extend the steeping time according to personal taste.

European Infusion Method

• Tools: Glass or ceramic teapot
• Quantity of tea: 5g/300ml of water
• Water temperature: 95°C
• Infusion time: 1 minute. Honey or milk can be added if desired.