Yashixiang (lit. duckshit fragrance) dancong and shou puer shouldn’t work together on paper – but they do. Spring ’25 dancong brings a high fragrance and strong florals to the front, while 2024 Huazhuliangzi shou puer (from the same producer as our Maestro shou puers) grounds the tea with a smooth texture and full body. This tea leans heavily into its floral fragrance in its current state. A notable minty/cooling quality is also present, making this a unique pressing compared to previous years. Pressed several months in advance this time, this year’s cake comes to you in a pre-rested and more cohesive state. Normally we would note that the flavours will feel separated at first and gradually meld into “one tea”, but this pressing feels like it’s already there. With that said, it will develop further with more rest, and we highly recommend doubling up for the sake of storing for the long haul – or as a backup for when the first cake runs out, which may be sooner than you expect. $0.17-0.22/gram
