Persimmon Blossom (Ya Sai)

Description Brewing Guide 漢字 柿花香(鴨屎香)鳳凰單叢 origin Wudong, Guangdong craft nong xiang flavor notes asian pear, honey, orchard fruit 漢字 柿花香(鴨屎香)鳳凰單叢 origin Wudong, Guangdong craft nong xiang flavor notes asian pear, honey, orchard fruit The Phoenix Mountain range historically has been isolated from the rest of Guangzhou due to its remote location and harsh terrain, resulting in the development of distinctly unique tea varieties and traditions. In particular, this persimmon blossom tea was so rare and so desirable that farmers took to calling it ya sai, meaning “duck poop” to disguise the teas' quality and hoard it for themselves. When tasting this tea, it is easy to see why such measures were taken. Reminiscent of a sugar apple, in recent years the tea has been re-christened as Persimmon Blossom to better reflect its true flavor. Refined orchard fruit notes and a refreshing clarity of flavor akin to Asian pear, matched with the complex floral notes of wildflower honey. With a smooth and substantial mouthfeel, the flavors retain a crisp and bright fruit-forward finish that lingers for a remarkably long time. 1g per 1oz at 210°F for 30s Delicious and utterly captivating when brewed well, Phoenix Oolongs are susceptible to high tannin levels, which can result in an astringent texture. To control this, we recommend a flash brewing method, which means a high water temperature and very short infusion time. This fast, high-temperature brewing method quickly extracts aroma and flavor before the tea has time to release excess bitterness or astringency. Learn the fundamentals of tea brewing and master your technique here.