Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Persimmon Blossom (Ya Sai)

$60.00

Persimmon Blossom (Ya Sai)

  • 漢字 柿花香(鴨屎香) 鳳凰單丛

    origin Wudong Shan, Guangdong

    craft nong xiang

    flavor notes asian pear, honey

    漢字 柿花香(鴨屎香) 鳳凰單丛

    origin Wudong Shan, Guangdong

    craft nong xiang

    flavor notes asian pear, honey

    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.

  • Brewing Guide

    Phoenix Oolongs are complex and delicious teas, but are exceptionally difficult to brew. There are two approaches, the friendlier path on the brewing guide below will result in a tea that is very sweet and floral, with light honey notes. In Chaozhou, however, such a light brew would be considered much too light.

    The traditional method of brewing Phoenix Oolongs is to emphasize aftertaste and finish. This means a tea that is initially bitter to the untrained palate, but delivers a finish that is intense and persistent. To brew Persimmon Blossom in the traditional style, begin with 5 grams of tea leaves in a gaiwan or small tea pot. Use boiling water to first rinse the tea leaves, then brew for 1 minute. On the second infusion, also steep for 1 minute, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea would yield more than 10 rounds.

    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min
    shop infusers
    Infuser Cup
    leaves 3 grams
    temp 205 ° F
    time 1 min 30 sec
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 200 ° F
    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min
    shop infusers
    Infuser Cup
    leaves 3 grams
    temp 205 ° F
    time 1 min 30 sec
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 200 ° F