"King of Duck Shit Aroma" Dan Cong Oolong tea - Spring 2015

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Cherry, Pastries, Wet Rocks, Butter, Chicken Soup, Dark Bittersweet, Floral, Flowers, Honey, Meat, Umami, Dates, Mineral, Stonefruits, Wheat, Orchids, Sweet, Honeysuckle, Orchid
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by BigDaddy
Average preparation
195 °F / 90 °C 0 min, 30 sec 6 g 4 oz / 118 ml

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4 Tasting Notes View all

  • “I brewed this tea up a ton of different ways – 8g, 5g, per 100ml, 208 F, 180 F, but I just couldn’t find a way to brew it that would live up to my expectations. With oolongs, I prefer those that...” Read full tasting note
    60
  • “I have the Spring 2016. The aroma is nice but flavour is almost nonexistent, need to let this age for another year or more.” Read full tasting note
    80
  • “Intensely floral and fruity with notes of honey, all along with a pleasing mineral character. The wet leaves and brew also present a more subtle savory and woody character. There’s a pleasant...” Read full tasting note
  • “Being an old fart, as my nieces say, I rarely use the correct current vernacular, but here goes. “Dis shitz da bomb yo”. I’ve only had one version of this tea from a local shop and I drink it...” Read full tasting note
    92

From Yunnan Sourcing

Ya Shi Xiang Dan Cong (aka Duck Shit Aroma) is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. The tea bushes from which our King of Duck Shit Aroma are more than 80 years old growing naturally!
It’s called “duck shit aroma” because in the Ping Keng Tou village area the soil has a somewhat yellow brown look to it and is unique to that area. With all teas the soil type is a key element in the tea’s taste. Villagers wanting to guard the uniqueness of their tea bushes told outsiders that the color and uniqueness of the soil in their village was due to copious amounts of duck shit and began to call the their Dan Cong “duck shit aroma”. True or not it’s an entertaining story which reveals why the tea has such a gross name.
The tea itself is lightly oxidized and the leaves are still mostly green in color. The brewed tea is highly aromatic with flower, honey and longan notes. The mouthfeel is delicate and soothing with a taste that perfectly balances sweet, bitter, and astringent notes, none of which are overpowering.
Our 2015 offering is literally the “King of Duck Shit Aroma” Dan Cong. Strong taste and aroma… thick and sweet with notes of longan. Can be infused 10+ times! I have not tasted a better version of this tea than this one!

About Yunnan Sourcing View company

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4 Tasting Notes

60
15 tasting notes

I brewed this tea up a ton of different ways – 8g, 5g, per 100ml, 208 F, 180 F, but I just couldn’t find a way to brew it that would live up to my expectations. With oolongs, I prefer those that have staying power when it comes to resteeping using gongfu method.
This tea however pretty much dies entirely by steep 3 being completely overtaken by the mineral foretaste.
It has a fantastic almond and sour cherry butter cookie scent on the nose, but this doesn’t last very long. Perhaps I was expecting too much from this, or being too greedy, but the fact that you really only get 2 steeps out of this per session is very disappointing for me.
Perhaps if you’re the type of person to enjoy very short sessions, it may be better.

Flavors: Almond, Cherry, Pastries, Wet Rocks

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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80
212 tasting notes

I have the Spring 2016. The aroma is nice but flavour is almost nonexistent, need to let this age for another year or more.

Flavors: Butter

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45 tasting notes

Intensely floral and fruity with notes of honey, all along with a pleasing mineral character. The wet leaves and brew also present a more subtle savory and woody character. There’s a pleasant mild bitterness that complements the sweet and syrupy brew. Beautifully floral but also rugged in its depth.

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92
188 tasting notes

Being an old fart, as my nieces say, I rarely use the correct current vernacular, but here goes.
“Dis shitz da bomb yo”.
I’ve only had one version of this tea from a local shop and I drink it there infrequently, although I remember it to be a nice tea. So I saw the sale 12% off all oolongs and went tea crazy and ordered a load. This tea though is a big departure from the oolongs I’ve previously tasted from YSUSA. Those were meh, you get what you paid for but this tea is so well crafted and at a bargain price.
I should have used a gaiwan but its in pieces so I went with my least used wu yi yixing. The aroma is so floral and reminds of honeysuckle, orchids and camellia. The liquor also represents those aromas in its flavor profile with the addition of honey. The mouthfeel is just full and hits initially in the front tip but rounds nicely to finish in the back and sides. The staying power in the aftertaste is the longest I remember since raw pu erh. The infusions are exactly what you expect from a dan cong with 3 & 4 being the most expressive and flavorful and lasting about till 8.
I really like tea surprises, when you have no expectations and get blown away. I will be ordering more of this.

Flavors: Honey, Honeysuckle, Orchid

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 4 OZ / 120 ML
mrmopar

I am in the same boat with ya!

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