Duck Shit Dancong (Ya Shi Xiang) | Oolong Tea


鸭屎香: highly aromatic, floral, notes of longan and honey orchid

Tea farm location: Phoenix Mountain, Wudong

Notwithstanding its eyebrow-raising name, Duck Shit Dancong has distinct and durable floral aroma provides ample justification for its status as the ‘perfume’ among teas.

Phoenix (Feng Huang) Dancong is the main representative of Guangdong Oolong from the four big Oolong, produced in Wudong, Phoenix Mountain, Chaozhou City. Phoenix Mountain has a warm and humid climate, abundant rain, fertile land, and an average annual temperature of about 20°C. The soil is rich in natural organic matter and a variety of trace elements, which are very conducive to the development of tea trees and the formation of tea polyphenols and aromatic substances. Our selection of Dancong teas are grown in mountain areas at an altitude of about 1,000 metres.

Duck Shit Dancong (Ya Shi Xiang) is the most sought-after type of Phoenix Dancong. Notwithstanding its eyebrow-raising name, its distinct and durable floral aroma provides ample justification for its status as the ‘perfume’ among teas. About that most curious name: once upon a time, a farmer happened to stumble on this most remarkable tea tree species. Immediately recognizing its exceptional quality, he wanted to claim it exclusively. As the story goes, he advertised his cultivation as ‘duck shit’ to neighbouring farmers, in the hope of dissuading them from stealing it.

highly aromatic fragrance
mellow and mild taste
bittersweet aftertaste

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for 7-10 times)
brewing time:
the 1st-3rd time: 5s
the 4th-10th time: 10s

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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