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Ya Shi Xiang (Duck Shit) Dan Cong Oolong Tea

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  • $10.00

Brewing guidelines:

     195℉ / 90℃ 

 5g    3-4min  

 7g    Rinse. Then 10sec + 5sec for each subsequent infusion 


How to brew loose leaf tea, Western Method:


Place of Origin: Fenghuang Town, Chaozhou, Guangdong Province, China. 
Tea Type: Oolong
Harvest Time: April 15th, 2017 
Plucking Standard: One bud with two leaves
Dry Tea: Thick and bold strips, slightly twisted, dark green in color
Aroma: Fragrance of gardenia flowers, fruits and milk
Liquid: Bright golden-yellow
Mouthfeel: Tastes mellow and sweet with a floral fragrance and delightful aftertaste. 
Tree Bush: Wuye Dan Cong (over 40 years old)
Fermentation: Half-Fermented
Caffeine scale: Moderate (less than 20% of a cup of coffee)
Shelf Life: 2years


    How to brew loose leaf tea, GongFu style: 


    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 Ya Shi Xiang Phoenix Dan Cong is a more balanced tea, in which the fragrance doesn't dominate the taste. 

    When brewing this oolong we recommend using zisha gaiwan and zisha teacups together with aroma cups, to extract the full taste and aroma out of this remarkable tea.

    After going through the first steep, 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. 

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