"King of Duck Shit Aroma" Dan Cong Oolong tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Apple, Baked Bread, Butter, Candy, Cherry, Citrus, Coriander, Cream, Earth, Fruity, Grass, Green Bell Peppers, Honey, Marshmallow, Milk, Mineral, Orange Blossom, Rose, Rye, Strawberry, Vanilla, Vegetal, Violet, Floral, Meat, Sweet Potatoes, Clay, Metallic, Peach, Spices, Sweet
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 0 min, 30 sec 6 g 4 oz / 128 ml

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5 Tasting Notes View all

  • “This was one of two sample pouch sipdowns from earlier in the week. Even though Ya Shi Xiang can often be incredibly hit or miss for me, I have a huge soft spot for the “King of Duck Shit”...” Read full tasting note
    93
  • “dry leaf: roasted nuts, peaches, greenery, bread in warmed teapot it’s much darker deeper and some reminders of bael tea. wet leaf the greener aspects come out. mineral and marijuana, chicken...” Read full tasting note
    92
  • “Dancong’s live for their aromas and strong bouquets and those are indicators for good quality when it comes to this type of oolongs. Already those dry leaves within the warmed up teapot exhale such...” Read full tasting note
    98
  • “The aroma of the rinse was rich, buttery, like a floral crispy pastry. The first sip reminded me of the caramelization of meat or sweet potatoes roasted in honey. Later, I got an intensely floral...” Read full tasting note
    95

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 2017 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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5 Tasting Notes

93
853 tasting notes

This was one of two sample pouch sipdowns from earlier in the week. Even though Ya Shi Xiang can often be incredibly hit or miss for me, I have a huge soft spot for the “King of Duck Shit” offerings Yunnan Sourcing seems to offer year after year. This one was yet another big winner for me. I found it to be an excellent offering overall.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was followed by 15 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves produced aromas of cream, vanilla, honey, and orange blossom that were accompanied by vague fruity and nutty scents. After the rinse, I detected new aromas of roasted almond, butter, and grass. The first infusion brought out aromas of rose, apple, tangerine, violet, and baked bread. In the mouth, the tea liquor offered up notes of cream, butter, baked bread, roasted almond, grass, and orange blossom that were chased by apple, longan, cherry, and coriander hints. Subsequent infusions brought out aromas of marshmallow, steamed milk, rye, caraway, coconut, green bell pepper, coriander, banana leaf, strawberry, candied orange, and cherry. Tangerine, honey, and violet notes came out in the mouth as did fleeting hints of rose. I also picked up some stronger and more immediate notes of coriander, apple, and cherry. Impressions of cattail shoots, minerals, earth, coconut, banana leaf, candied orange, steamed milk, strawberry, green bell pepper, marshmallow, caraway, and rye also appeared. As the tea faded, the liquor emphasized lingering impressions of minerals, grass, earth, cattail shoots, green bell pepper, cream, candied orange, roasted almond, and vanilla that were chased by hints of apple, coconut, cherry, rye, and caraway.

Honestly, this tea was just so impressive. Yunnan Sourcing rarely if ever misses on these “King of Duck Shit” offerings, but this one really hit me hard. I loved the spring 2016 version of this tea, but this one was slightly better. I was left in awe of how well its eclectic aroma and flavor components worked together. I should also note that in terms of body and texture, there was absolutely nothing to complain about with this tea. The tea liquor had just enough heft and firmness to it, and its texture was crisp and never slick or soapy. Had the tea liquor displayed just a tad more longevity, this tea’s score would be much closer to 100. All nitpicking aside, this tea was a standout. Definitely consider trying it if you have yet to do so.

Flavors: Almond, Apple, Baked Bread, Butter, Candy, Cherry, Citrus, Coriander, Cream, Earth, Fruity, Grass, Green Bell Peppers, Honey, Marshmallow, Milk, Mineral, Orange Blossom, Rose, Rye, Strawberry, Vanilla, Vegetal, Violet

Preparation
6 g 4 OZ / 118 ML
Kawaii433

After reading this, I think I’m going to try the 2018 version again since 2017 is unavailable. I tried the 2018 version 4 months ago, and maybe my palate has changed some.

Arby

I buy it just for the name. When people ask me what tea I’m drinking I can reply “an oolong called King of Duck Shit Aroma”. I think I’ve only tried the 2015 and 2016 offerings, but I’ll be buying 2018 or 2019 pickings on my next YS order.

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92
87 tasting notes

dry leaf: roasted nuts, peaches, greenery, bread
in warmed teapot it’s much darker deeper and some reminders of bael tea.

wet leaf the greener aspects come out. mineral and marijuana, chicken stock

palate is vibrant and mineral with a surprising sweet buttery element. Quite complex

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98
72 tasting notes

Dancong’s live for their aromas and strong bouquets and those are indicators for good quality when it comes to this type of oolongs.

Already those dry leaves within the warmed up teapot exhale such a thick and deliciously mouth watering atmosphere of almond and hazelnuts with something fruity crisp. This mouth watering effect gets really

crazy after those fine rolled little wonders got soaked with steaming hot water. This mist fills within an instant the whole space around you with such juiciness of now more in the back almonds but majorly tropical fruit baskets starting with mango and pineapple switching to another country for cherry blossoms and pickled cherries! The bouquet of the actual liquor develops such a lovely buttery biscuit touch with a nice additive of lavender and a hint of bourbon vanilla to it!

The texture is a dream of silky creaminess nearly buttery with such a masterly well composed subtle nutty bitter layer as the starting point followed by a major impact of fruitiness like nearly everything you can imagine! Like a multivitamin juice. There are red sweet apples, pears, pineapples, lychee, mango, passion fruit, cherries and cherry blossoms followed by a hint of kiwi and an even more tinier echo of clementines and blood orange but there is also a fragment of grapes to be found red and green ones but also its dried compound counterpart of raisins! Forget about buying a whole basket of fruits the only thing you need is just this one amazing tea and you got it all :D!

The echo nearly never fades and stays persistent within your whole mouth region for a very VERY long time! Within this very echo this whole fruity aspects transforms even into something new – something buttery sweet ~ like butter biscuits! The later infusions also tend to transform into the more bakery direction like the actual scent of the liquor already directed to: Lavender butter biscuits with a hint of bourbon Vanilla plus a fair amount of lychees and the nutty perfectly balanced main base of bitter notes! – Damn that’s good!!!

More Reviews & Photos at https://www.instagram.com/zerozen_artlab/

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95
6 tasting notes

The aroma of the rinse was rich, buttery, like a floral crispy pastry. The first sip reminded me of the caramelization of meat or sweet potatoes roasted in honey. Later, I got an intensely floral flavor – again like honey. There was something in the experience that reminded of a church smell if churches smelled good – maybe somewhere in the area of old library book about bees and summer flowers.

Flavors: Floral, Honey, Meat, Sweet Potatoes

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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99
673 tasting notes

“King of duck shit aroma” dancong oolong * spring 2017
https://www.instagram.com/p/BbHvvbfAGbN/?taken-by=kirkoneill1988
https://www.instagram.com/p/BbHvx3ngphP/?taken-by=kirkoneill1988

Review:

Ru Yao dragon teapot gongfucha.

Dry leaf: honey, peaches, very sweet, floral.
https://www.instagram.com/p/BbHv1KRAXwL/?taken-by=kirkoneill1988

Wet leaf: earth, honey, spices, sweet.
https://www.instagram.com/p/BbHv6nEgcqr/?taken-by=kirkoneill1988
https://www.instagram.com/p/BbHv9o7A05Q/?taken-by=kirkoneill1988

Light steep; I smell/taste:
(Smell) light —> earth, honey, clay.
(Taste) light -→ earth, honey, clay, floral, metallic (iron), sweet.
https://www.instagram.com/p/BbHv4Heg1W1/?taken-by=kirkoneill1988

Medium steep; I smell/taste:
(Smell) light —> earth, honey, clay, pie(?).
(Taste) medium -→ earth, honey, clay, sweet, floral, metallic(iron), metallic(copper?), pie(?).

Heavy steep; I smell/taste:
(Smell) light —> floral, pie(?).
(Taste) light to medium -→ earth, honey, clay, sweet, floral, metallic(iron), metallic(copper).

All in all, nice flavours/aromas. Nice cha qi! Nice warm feeling. Just yummy and awesome! I rate a 99/100.

give it a try.

where to buy: https://yunnansourcing.com/products/king-of-duck-shit-aroma-dan-cong-oolong-tea-spring-2017

Flavors: Clay, Earth, Floral, Honey, Metallic, Peach, Spices, Sweet

Preparation
205 °F / 96 °C 7 g 6 OZ / 165 ML

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