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“I had to wait till this year to try this tea, because the first couple times I brewed it last year (2016) it still tasted too young and bland. First infusion: 182˚F Liquor is very pale, made me...” Read full tasting note
“The roast looks and smells heavy on the leaves, but it comes out lighter in the brew, by far. Mouthfeel is buttery and smooth, which makes this tea very satisfying. The roast, which usually tries...” Read full tasting note
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 2016 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!
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Yunnan Sourcing"King of Duck Shit Aroma" Dan Cong Oolong Tea - Spring 2021
Yunnan SourcingI had to wait till this year to try this tea, because the first couple times I brewed it last year (2016) it still tasted too young and bland.
First infusion: 182˚F
Liquor is very pale, made me think I had underbrewed it. But it smells creamy and fruity, tastes light and refreshing. I can see why people compare the flavour to persimmon, though it’s not what jumps out at me immediately––just some kind of uncommon fruit note. Delicious!
Second infusion: 185˚F
The aroma of this tea is so intoxicating, sort of warm gourmand-y and like vanilla but less sweet. If I could wear it as a perfume I would. Reminds me of some of my favourite scents like Micallef’s Ylang in Gold.
Next time will try first infusion at 185˚F.
Flavors: Creamy, Fruity
The roast looks and smells heavy on the leaves, but it comes out lighter in the brew, by far.
Mouthfeel is buttery and smooth, which makes this tea very satisfying. The roast, which usually tries to assert itself on my tongue in most roasted oolongs, is light and toasty. It simply adds to the flavor of the tea rather than dominating it. The flavor is highly floral with a light sweetness.
Very tasty. Thank you tea trade friend!
