Duck Shit Aroma (Ya Shi Xiang) Oolong

Tea type
Oolong Tea
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Floral, Flowers, Grass, Nectar, Stonefruit, Sweet, Thick, Wood
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Loose Leaf
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Edit tea info Last updated by Cameron B.
Average preparation
190 °F / 87 °C

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From The Tea Practitioner

Duck Shit, contrary to its name, is only made using the camellia sinensis plant. No ducks or poop involved. The story has it that when the original farmer cultivated this oolong tea, he didn’t want his crops being stolen, so he said to his neighbours that it “tastes like duck shit”. To our surprise, its taste is more reminiscent of fresh cut flowers – almost perfumey in its florality, and hints of stone fruit, like sweet, red plums, and their pits, like a bitter almond.

Duck Shit Oolong is grown and produced in Chaozhou, on Fenghuang Mountain (Phoenix Mountain) in China by a family of tea growers who have been producing for 3 generations. The pluck of this tea is 1 bud and 2-3 leaves. After the raw leaves’ optimal oxidation has been achieved, leaves are twisted in its rolling process before drying in a wood-fired oven.

This tea has been charcoal baked three times for maximum flavour preservation. You can steep this tea for as many as 8 infusions gong-fu style.

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2 Tasting Notes

16077 tasting notes

Adventaggedon Day Seven – 2/5


This was one very sloppy and unmeasured session since I literally brewed it during a meeting right at the end of the work day – but the tea was very tolerating of the chaos that I threw its way while brewing. First steeps were best with more of a mineral and woody profile to compliment sweeter mid-tones of plum. Just a little grassy, and perfect astringency and body to the brew. I’m not usually a huge fan of Duck Shit Oolong, but this was pretty solid to me.

Today’s Advent Photos:

Song Pairing:

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4083 tasting notes

The Tea Practitioner Advent Calendar 2022 – Day 7

Lazily steeped in my lidless glass kyusu thing. A couple of people asked me about it on Instagram, but it looks like Rishi doesn’t carry it anymore? Sad panda. Adagio has a somewhat similar one, but it doesn’t have a handle. Well hopefully I don’t break mine lol, I would miss it…

Anyway! Dancong is not my favorite, but here we are. I did several steeps with water starting at 190°F. I didn’t reheat the kettle so who knows what temperature the later steeps were, lol… There was one steep I forgot about, but I guess the water was cool enough by then because it wasn’t super bitter. Accidental grandpa style? :P

I didn’t find the flavor changed much, it actually reminded me of a high mountain Taiwanese oolong with its light leafy flavor and abundant, nectarous floral notes. I didn’t get a whole lot else other than flowers and a bit of grassy, leafy quality along with a nice silky texture. A little stonefruitiness perhaps, but only a hint. Slight woody notes.

Mostly it tasted like a pile of flowers and I was not a big fan. XD

Flavors: Floral, Flowers, Grass, Nectar, Stonefruit, Sweet, Thick, Wood

190 °F / 87 °C

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