A young monk once asked the wise tea master Lao Cha:
– Sensei, how come such honey-sweet wonderfully aromatic tea that smells like gardenia flowers, is called “Duck Shit Oolong”???
– Sometimes no good things bear nice names, sometimes things are vice versa. Look deeper and beyond the surface if you want to find real treasure.
The tale of Duck Shit Oolong Tea tells us exactly how special it is. In fact, so special that farmers would spread lies about their precious tea so that others wouldn’t be tempted to steal it. The soil on which the tea trees grow has a distinct yellowish-brown color. Thus, the farmers would tell outsiders that this color came from all the duck shit in the soil, hoping to dissuade interest. For better or for worse, these lies may not have worked as well as the farmers hoped. Soon enough word about the aromatic Dan Cong Oolong which grows from duck shit had spread far and wide, provoking much interest to try this special tea that leaves such a pleasant lingering honey-sweetness.
The famous Ya Shi Xiang Phoenix Dan Cong Oolong tea is often compared to Tie Guan Yin, the 'Iron Goddess', since both of these teas have a very prominent fragrance. However, the "Duck Shit" Phoenix Dan Cong oolong is a more balanced tea, in which the fragrance doesn't dominate the taste.
Our Ya Shi Xiang Oolong is full of "shan yun" (山韵) – "mountain rhyme", (similar to "yan yun" (岩韵) for Wuyi Rock Oolongs), used to describe the unique characteristics of Fenghuang Dan Cong Oolongs.
After going through the first steep, this Phoenix Dan Cong will taste fresh and sweet, with a slight gardenia aroma. With the second infusion, the scent and sweetness will become more prominent, promoting the secretion of saliva. After the third infusion, it will taste mellow and full, with a long-lasting aftertaste.
Chen Shao Bo's grandparents founded Chan's family tea gardens in Tian Zhu Keng and Wudong villages in Feng Huang Mountain. Now, Shao Bo is the head of the family and is attending the tea trees that his ancestors planted, making him a third-generation tea farmer.
195℉ / 90℃
6g per 500ml 3-4min
6g per 110ml 10sec + 5sec for each subsequent infusion