Ya Shi XiangOolong Tea

Tea Brewing Instructions

Preparation Steps:

1. Boil Water: Be recommended using spring water for optimal taste.

2. Add Tea Leaves: Place one tea bag(or portion of loose leaves) into a clay teapot.

3. First Rinse:
‑Pour boiling water over the leaves and steep for only 3 seconds before discarding this initial infusion (this “washes” the tea).
‑Critical Note: Never over‑steep at this stage, as it may compromise flavor.

4. Proper Brewing:
‑From the second infusion onward, continue with 3‑second steeps (high‑quality tea releases flavor intensely and quickly).
‑Gradually increase steeping time in later infusions, up to 30 seconds for the final brews.
‑This tea yields 10‑15 infusions, producing approximately 1 quart(1 liter) of tea in total.

Pro Tips:

‑A clay teapot enhances the tea’s aromatic complexity.
‑Precision in timing ensures balanced flavor‑avoid bitterness by adhering to short steeps.

享受生活
(ENJOY LIFE)
WWW.
wuhealing.com
Net Wt.:5g
中文翻译（泡茶说明）

冲泡步骤：

1. 煮水：建议使用山泉水，口感最佳。

2. 投茶：将一袋茶（或者一份散茶）放入陶壶。

3. 第一遍润茶洗茶：
冲入沸水，仅浸泡3秒随即倒掉，这一步用来“洗茶”。
⚠️重要提示：洗茶阶段切勿久泡，否则会破坏茶汤风味。

4. 正式冲泡
‑第2泡起，依旧3秒出汤；高品质茶叶香气析出浓烈、速度快。
‑后续每一泡逐步延长浸泡时间，最后几泡最长可到30秒。
‑本款茶可冲泡10‑15次，总共大约可以泡出1升茶汤。

专业小贴士：

‑陶壶能够提升茶叶香气层次。
‑把控浸泡时长，茶汤滋味均衡；短时间出汤避免苦涩。

享受生活
官网：wuhealing.com
净含量：5克

Brief Introduction to Wudong Ya Shi Xiang Oolong tea (Silver‑Flower Aroma)

Official Name: Silver‑Flower Aroma. Folk name: Ya Shi Xiang. It is a classic aroma type of Fenghuang Dancong oolong tea, produced in the core Wudong area of Fenghuang Mountain, Chaozhou, Guangdong Province.

🌄 Origin & Altitude

The main peak of Wudong Mountain stands at 1391 m. Tea gardens in Wudong Village sit at an average elevation of 1000‑1100 m. The original mother‑tree tea garden at Pingkengtou is around 900‑1000 m above sea‑level.

• Terroir: Volcanic rock and fertile yellow soil. High mountains are shrouded in persistent mist with large diurnal temperature differences. Tea shrubs grow slowly, accumulating abundant aromatic compounds.

• Sub‑region differentiation:

◦ Pingkengtou, Wudong: Site of the original Ya‑Shi‑Xiang mother tree, with limited yield. High‑reaching floral aroma, distinct milky sweetness, and crisp, sweet tea liquor.

◦ Wudong Summit: Above 1100 m elevation. Notable high‑mountain “mountain charm”. Mellow, smooth infusion with long‑lasting returning‑sweetness (huigan).

📜 Origin of the Tea Name

Its official appellation is Silver‑Flower Aroma. “Ya Shi Xiang” (literally “Duck‑Dung Fragrance”) is a colloquial folk name.
One legend says local tea farmers deliberately gave this fine cultivar an unrefined name to deter theft. Another account derives the name from “duck‑dung soil”, the local term for the mineral‑rich yellow loam of Wudong Mountain where these tea bushes thrive.

🍵 Dry Leaf, Aroma & Liquor Profile

1. Dry tea: Tight, robust, slightly‑twisted strips, dark‑brown glossy appearance with silvery fine hairs.

2. Aroma: Rich and exuberant. Dominant notes of honeysuckle and gardenia, layered with gentle sweet milk‑fragrance. High‑mountain Wudong batches carry cool, distinctive mountain terroir character. Its long‑lasting fragrance earns it the nickname “perfume among teas”.

3. Liquor color: Bright golden‑yellow.

4. Taste & mouthfeel: Smooth entry; floral fragrance infuses the liquor; swift returning‑sweetness and lingering throat charm. Premium‑grade Wudong Ya‑Shi‑Xiang supports 10‑15 repeated infusions, retaining noticeable fragrance even in later steeps (consistent with the brewing instructions on your tea sachet).

⚗️ Production Craft

Traditional Fenghuang Dancong oolong workflow: Sun‑withering → shaking‑and‑tumbling for oxidation → fixation (killing‑green) → rolling → charcoal roasting.
Most high‑mountain spring‑harvest Wudong teas receive light‑to‑medium charcoal bake.

• Light roast: accentuates bright floral bouquet.

• Medium roast: delivers richer, rounder liquor and improves shelf‑life stability.

🫖 Brewing Guide (consistent with printed sachet instructions)

• Vessel: Clay / Yixing teapot preferred; porcelain gaiwan is an alternative.

• Water temperature: 100 °C fully‑boiled water.

• Rinse / First wash: Pour boiling water over tea leaves, steep only 3 seconds then discard rinse liquor. Do not soak for long.

• Subsequent infusions: Start with 3‑second steeps from the second infusion. Gradually extend steeping time for each following round; maximum 30 seconds for the final brews.

• Key principle: Brief, timed pours prevent bitterness while preserving balanced floral notes. Total of 10‑15 infusions achievable.