Style: Dan Cong Oolong
Origin: Phoenix Mountains, Guangdong Province, China
Description: There are a group of Oolongs, Dan Cong Oolongs specifically, which are named for their unique and specific aromas. The aroma of each tea is a defining characteristic of the tea tree where it is harvested from. There are over 100 different varieties of Dan Cong Oolongs grown exclusively on Phoenix Mountain.
For all varieties of tea, soil is a key element in the taste and aroma. Each tree and the resulting Dan Cong tea that comes from its leaves are named for its unique "fragrance." (Honey, Magnolia, Orchid and so on).
The story behind the name "Duck Shit"...
The native soil in this particular region has a yellowish-brown look to it and it is this very soil that allows the old tea trees to thrive and produce these incredibly aromatic teas. So, in an attempt to safe-guard the beauty of their tea trees, and prevent cuttings from being stolen, the tea farmers told outsiders that the colour and uniqueness of the soil in their village, Ping Keng Tou, was due to copious amounts of duck shit and began to call the their Dan Cong "Duck Shit Aroma". This funny story reveals why the tea has such an unpleasant name, and such an incredible taste!
Only 29 kilograms of tea in total was produced this year, by a single family operation! We feel lucky to be able to offer a portion to our tea community.
Tasting Notes: The brewed tea is highly aromatic with floral, honey, roasted pinenuts, lychee and longan fruit notes. The mouthfeel is delicate and soothing with a taste that perfectly balances sweetness and succulent astringent notes.
Brewing Instructions: 7g of tea leaves per cup (250ml of water). 90ºC. Steep for 30 seconds. Re-steep multiple times. This tea can take 10+ re-steeps!
Option: Briefly rinse the leaves with 90ºC water and pour off to "awaken" the leaves. Re-infuse the leaves as per typical steeping instructions.
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