After a redeeming bowl of matcha, I decided to get back to it and give the last of my Verdant Dancong samples a taste. My first Ya Shi, or “duck shit,” oolong I’ve tried. As the story goes, this varietal scored it’s name because locals who discovered it thought it was so good, they wanted to give it an unpleasant name so no one else would want to try it!
No bitterness or astringency with moderate sweetness. Mouthfeel is very thick and jammy. Aftertaste is lemon tingly with a whipped cream fullness.
Like its namesake, this one rose from the ashes of inadequacy brought about by the first two samples I tried today! More complex, better mouthfeel and aftertaste, and just generally a more pleasant experience. I do wonder if all of these three samples, which were a year+ past production date, may have been significantly better when fresh.
While I have yet to be convinced that any other oolongs can match the consistent quality, crisp cleanliness, and price-to-quality ratio of Taiwanese oolongs, Dancongs seem to have a wider variety of flavors in my limited experience. Can’t wait to try other examples from different vendors :).
Harvest: Spring 2022
Varietal: Ya Shi
Location: Wudongshan, Guangdong
Elevation: 600 m
Dry Leaf: Floral
Wet Leaf: Floral, gardenias
Flavors: Cream, butter, floral, lemon jam, citrus, sweet, thick, whipped cream, sour.
Flavors: Citrus, Floral, Gardenias, Honey, Jam, Lemon, Pleasantly Sour, Sweet, Thick, Whipped Cream
I’m with you on Taiwanese oolongs. Dancongs still have not sold me, though their steeping demands make me want to master them.
I definitely need to try more dancongs, but I doubt they will top Taiwanese oolongs haha.