"King of Duck Shit Aroma" Dan Cong Oolong Tea - Spring 2016 from Yunnan Sourcing

"King of Duck Shit Aroma" Dan Cong Oolong Tea - Spring 2016

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Creamy, Fruity, Flowers, Mineral, Orchids, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Average preparation
195 °F / 90 °C 0 min, 45 sec 4 oz / 120 ml

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2 Tasting Notes View all

  • “I had to wait till this year to try this tea, because the first couple times I brewed it last year (2016) it still tasted too young and bland. First infusion: 182˚F Liquor is very pale, made me...” Read full tasting note
    91
  • “The roast looks and smells heavy on the leaves, but it comes out lighter in the brew, by far. Mouthfeel is buttery and smooth, which makes this tea very satisfying. The roast, which usually tries...” Read full tasting note
    90

From Yunnan Sourcing

Ya Shi Xiang Dan Cong (aka Duck Shit Aroma) is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. The tea bushes from which our King of Duck Shit Aroma are more than 80 years old growing naturally!

It’s called “duck shit aroma” because in the Ping Keng Tou village area the soil has a somewhat yellow brown look to it and is unique to that area. With all teas the… Read more

About Yunnan Sourcing View company

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2 Tasting Notes

91
261 tasting notes

I had to wait till this year to try this tea, because the first couple times I brewed it last year (2016) it still tasted too young and bland.

First infusion: 182˚F
Liquor is very pale, made me think I had underbrewed it. But it smells creamy and fruity, tastes light and refreshing. I can see why people compare the flavour to persimmon, though it’s not what jumps out at me immediately––just some kind of uncommon fruit note. Delicious!

Second infusion: 185˚F
The aroma of this tea is so intoxicating, sort of warm gourmand-y and like vanilla but less sweet. If I could wear it as a perfume I would. Reminds me of some of my favourite scents like Micallef’s Ylang in Gold.

Next time will try first infusion at 185˚F.

Flavors: Creamy, Fruity

Preparation
180 °F / 82 °C
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90
239 tasting notes

The roast looks and smells heavy on the leaves, but it comes out lighter in the brew, by far.

Mouthfeel is buttery and smooth, which makes this tea very satisfying. The roast, which usually tries to assert itself on my tongue in most roasted oolongs, is light and toasty. It simply adds to the flavor of the tea rather than dominating it. The flavor is highly floral with a light sweetness.

Very tasty. Thank you tea trade friend!
Preparation
195 °F / 90 °C 0 min, 15 sec
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