Duck Shit Oolong Yashixiang Dancong Tea High Mountain Dancong

Do you know why it is named Duch Shit Oolong?

It's called Duck Shit Scent. There are a few anecdotes surrounding its name: one is that farmers used duck manure to fertilize the soil. The other is that the farmers who discovered this cultivar (and the amazing aromas it produced) gave it a bad name to prevent other farmers from stealing it.

What's Dancong tea?

Fenghuang Dancong (Phoenix Single Bush) is a collective name for oolong tea specially grown and produced in the Chaozhou area, China. Different types of Dancong are separated and cultivated from the excellent individual plants produced from the Fenghuang Shuixian plants. All types of Dancong follow the single-bush picking and single-bush tea production method.

Dancong tea is a dramatically aromatic Oolong type from Phoenix Mountain (鳳凰山) in Chaozhou. These Dancong teas are often described as "drinkable perfume", and it‘s double roasted, adding a hint of charcoal to the already complex layers of flavors. 

This is an exciting new collection we are proud to offer this year: pure-origin, core-region Wudong Mountain Dancong Oolong. This was our first year sourcing true Wudong Dancong and it is a delight to be able to drink and offer these mineral sweet old-tree teas. Wudong (meaning Dark Soil) is a mountain in the Phoenix range outside of Chaozhou with distinctive volcanic soil and a lot of rocky boulders dotting the landscape. 

Tasting notes: It has a smooth and soft mouthfeel when it enters the throat, very brisk and natural floral orchid and gardenia, jasmin aromas lingering in the nose and mouth. The aftertaste is long-lasting and strong. 
Origin: Mt. Phoenix, Chaozhou, China
Elevation: over 1000m
Oxidation: medium 
Medium roasted

Production time：2024 Spring Tea                                                                                      
net weight：50g,100g
Tea shape： tightly rolled, yellow-brown 

Tea soup color： Orange-yellow and bright     

 Storage： Stored in cool, dry condition away from direct sunlight.

Brewing guide

recommended water: spring water/ boiled water.           
recommended teawares: Gaiwan or Chazhou clay teapot

 recommended tea-to-water ratio: 1:15-1:20(if you are a Chinese tea beginner, you can try with 1:30) The amount of tea leaves is generally 7-10 g (2/3 of the tureen capacity), whichever is more personal taste.

Danocong tea demands a high temperature to stimulate the fragrances in tea leaves, first of all, you need to preheat well your teawares and then rinse your tea. Now you can start to brew the Dancong tea.

First infusion steeping time: 5-10s, second infusion steeping time: 5-10s, third infusion steeping time: 5-10s, fourth infusion steeping time: 10s, fifth infusion steeping time: 15s, after fifth infusions, you can appropriately increase steeping time. 

These are just guidelines. As we always say, it’s best to experiment with a range of temperatures and leaf-to-water ratios to understand the tea and your own taste preferences.

P.S Can you please provide me with your phone number when you place the order, it‘s important for delivering the package, thank you in advance :)