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Duck Shit Aroma Dancong Oolong Tea: A Unique Treasure from Phoenix Mountain

Among the vast array of Chinese oolong teas, one variety stands out for its intriguing name and exceptional flavor profile – Duck Shit Aroma Dancong Oolong Tea. This premium tea from Guangdong Province’s Phoenix Mountain has captivated tea enthusiasts worldwide with its complex aroma and rich history.

The Origins of an Unusual Name

The tea’s peculiar name, “Duck Shit Aroma” (Ya Shi Xiang in Chinese), has nothing to do with actual duck excrement. Local legend tells of a farmer who grew this exceptional tea but wanted to keep its secret. When neighbors asked about his thriving tea bushes, he jokingly claimed they were fertilized with duck dung to discourage inquiries. The name stuck, though modern production uses no such fertilizer.

This naming tradition reflects the humorous, down-to-earth approach of Chaozhou people, who often give their teas descriptive, sometimes exaggerated names based on their aromatic profiles.

Characteristics of Duck Shit Aroma Dancong

True to its name, this tea offers a remarkably complex bouquet that evolves through multiple infusions:

• Initial aroma: Floral notes reminiscent of orchids and honey
• Mid-steep development: Fruity tones of apricot and peach emerge
• Later infusions: Mineral undertones with a lingering sweet aftertaste

The tea leaves themselves are tightly rolled, dark green to brown in color, and unfurl beautifully during brewing to reveal whole leaves with red edges – a signature of proper oolong oxidation.

Production Process

Creating authentic Duck Shit Aroma Dancong requires meticulous craftsmanship:

1. Plucking: Hand-harvested from ancient tea trees (some over 400 years old)
2. Withering: Natural wilting to reduce moisture content
3. Bruising: Gentle shaking to initiate oxidation
4. Oxidation: Carefully controlled to develop complex flavors
5. Fixing: Heat application to stop oxidation
6. Rolling: Shaping the leaves
7. Drying: Final moisture removal
8. Roasting: Some varieties undergo charcoal roasting

Brewing Recommendations

To fully appreciate this tea’s complexity, follow these brewing guidelines:

Parameter	Recommendation
Water Temperature	195-205°F (90-96°C)
Leaf Quantity	5-7 grams per 150ml
Steeping Time	First infusion: 10-15 seconds, increasing by 5 seconds for subsequent infusions
Teaware	Yixing clay or porcelain gaiwan preferred

High-quality Duck