Duck Poop Dancong

SUMMARY

Type: Dancong Oolong Tea
Origin: Phoenix Village, Chaozhou, Guangdong province, China
Producer: Mr You Jie Zeng

The area around Chaozhou city is famous for producing Dancong tea, a variety of Oolong that has approximately 18 different aroma sub-varieties, each with its own unique flavour and characteristics. Duck Poop Dancong is a wonderfully aromatic (in a nice way), floral type of Dancong with a lovely sweetness and creamy texture.

WHY THE NAME?

The story goes, back in the day, when the farmers in the mountains of Chao Zhou first discovered this cultivar, they were amazed by the natural floral aromas and depth of flavour of this tea. As the soil that the tea was growing in was known as “duck poo soil” due to its yellow colour, and also, to deter any curious passers-by from stealing any of these special plants, the farmers named this type of Dancong “duck poo fragrance”, aka ya shi xiang (鴨屎香).

TASTING NOTES

A wonderfully floral and aromatic tea with a rich, sweet taste. The thick, creamy and smooth texture helps leave a long, lingering floral after-taste with a hint of fruitiness on your palate. A supple mouth-fill with a medium to full body, when brewed in the traditional gong-fu style, the tea gets progressively stronger with each subsequent infusion.

PREPARATION NOTES

 Gong-Fu style (preferred method)

 5g per 80 – 100ml of water
 93 degrees Celsius
 5 – 10 secs per infusion* (up to 10 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

 5g per 300ml of water
 93 degrees Celsius
 3mins

 Cold Brew

 5g per 500ml of water
 Cold water
 8hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.