Winter "Snowflake Duck Shit Aroma" Dan Cong Oolong Tea from Yunnan Sourcing

Winter "Snowflake Duck Shit Aroma" Dan Cong Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Bitter, Butter, Floral, Fruity, Nutty, Roasty, Astringent, Lychee, Tropical Fruit, Wet Wood, Cookie, Cream, Custard, Flowers, Peach, Vegetal, Freshly Cut Grass, Pleasantly Sour
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 oz / 117 ml

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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.

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 soil type is a key element in the tea’s taste. Villagers wanting to guard the uniqueness of their tea bushes told outsiders that the color and uniqueness of the soil in their village was due to copious amounts of duck shit and began to call the their Dan Cong “duck shit aroma”. True or not it’s an entertaining story which reveals why the tea has such a gross name.

Winter Harvest Dan Cong is also called “Snowflake Dan Cong” (雪片单枞) and has the lowest harvest quantity per bush of any Dan Cong.

Winter Harvested “Duck Shit Aroma” is the best candidate for super light oxidation, giving it a very green leaf with a fruity and floral aroma/taste and a creamy mouth-feel.

Winter Harvest (November)

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4 Tasting Notes

68
391 tasting notes

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Aroma: Buttery, floral, & fruity.

Tasting Notes: Mildly bitter, roast-y, floral, & nutty.

Flavors: Bitter, Butter, Floral, Fruity, Nutty, Roasty

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75
Recommended
24 tasting notes

I brewed this tea Gong Fu as I do with most teas.
The first thing you notice about this tea is the intense aromas of the leaves: syrupy-sweet with strong notes of lychee and rambutan. Luckily, these fruity flavors come through in the liquor as well as nice woody earthiness: reminiscent of a wet log covered in moss.

Flavors: Astringent, Lychee, Tropical Fruit, Wet Wood

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
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81
1030 tasting notes

I had this tea in the morning, it was pretty good, but not exceptional. It is a very green Dan Cong. Its profile reminds me of Yunnan green teas, but here we have more floral and flowery qualities, a more creamy taste, and a softer texture. It also steeps for quite a long time.

Dry leaf aroma is predominately flowery and perfumy with additional notes such as cookies and peach tart among others. After the rinse, I can further smell custard and the overall feeling is that of fresh mountain breeze on a meadow with blossoming flowers.

The taste is creamy, vegetal and fragrant. It has a nice bitterness a light fruity sweetness. Aftertaste is more floral and there is a good huigan too. Mouthfeel is great to be honest – numbing, velvety, and soft.

Flavors: Bitter, Cookie, Cream, Custard, Floral, Flowers, Peach, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
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86
Recommended
379 tasting notes

Quick note while it’s still fresh in my mind. It’s really good. I had it yesterday and am having it again today. Barely oxidized, very green with fruit notes and a non-perfumey floral taste. Also TGY-ish. Super creamy mouth-feel and sweet finish. I really feel my “tea analysis ability” shortcomings today… lol. There are no review notes on this one so thought I’d write a quick one in hoping others will try this and review it.

Yixing teapot, 6.2g, rinse, 13 steeps, 5s, 10s, 15s (I’m right here right now), 20s, 25s, 30s, 40s, 50s, 1m, 1m30s, 2m, 2m30s, 3m

This was my second favorite out of the Dan Congs I tried yesterday.

Flavors: Floral, Freshly Cut Grass, Fruity, Pleasantly Sour, Vegetal

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
2 comments
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Kittenna
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That’s a really appetizing name for a tea…

Kawaii433
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lol Kittenna

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