Ya Shi Xiang is one of the most distinctive aroma types within the Phoenix Dancong family. Despite its unconventional name, it is valued for its strong, penetrating floral fragrance and full, smooth sweetness. Today the variety is also marketed under the more refined name Yin Hua Xiang (“Silver Flower Aroma”), though the traditional name remains widely recognized among tea producers and collectors.

Several stories exist regarding the origin of the name. The most common tells that early tea farmers deliberately used an unappealing name to prevent others from stealing this highly fragrant cultivar. Another explanation refers to the appearance of the processed leaves: after rolling, the thick, oily Phoenix leaves can look slightly lumpy and irregular on the surface, visually resembling duck droppings. This visual similarity is sometimes mentioned by local producers as an additional clue to the name’s origin.

Grown at altitudes of 800–1000 meters in the Phoenix Mountain region of Chaozhou, Guangdong Province, this tea shows a clear “mountain yun” with a deep, sweet core. It is picked by hand at the standard of one bud with three leaves and processed through traditional Dancong craftsmanship: sun-withering, indoor resting, multiple shaking rounds during the zuoqing phase, fixation, rolling, and drying. These steps build its aromatic intensity and dense structure.

Its dry leaf is long, tightly twisted, and glossy dark brown. The liquor is bright golden-orange, with dominant honeysuckle-like floral notes, a smooth thick body, and strong returning sweetness. Aromatics are high and persistent, easily filling the room when brewed with boiling water.

A representative example of Phoenix Dancong’s expressive style, Ya Shi Xiang combines strong floral fragrance, deep sweetness, and a memorable finish.