Ya Shi Xiang Roasting Set

This tasting set offers you a rare opportunity to compare the effects of different roasting styles on the same tea material—in this case, a well-known Fenghuang Dancong, Ya Shi Xiang. With no differences in harvest time or producer, the first tea was roasted twice in the classic Chaozhou-style at a relatively low temperature of 105–110°C for 8 hours each time. The mao cha of the second tea was brought to Wuyishan and processed by a local roaster in Wuyi-style, similarly to a Yancha. It underwent roasting three times over summer and autumn, at a higher temperature of 120–130°C for 12 hours each. We recommend starting with the Chaozhou-style roast (浓香, nongxiang, or traditional roast) as a reference for the Wuyi-style tea. The fragrance of the twisted leaves is rich with sweetness. The wet leaves reveal notes of milk chocolate, candied nuts, and cinnamon, evolving into even deeper aromas of honeyed milk and brown sugar. As the leaves cool, tropical fruit nuances—lychee and guava—emerge.