Duck Dung Aroma Dancong Oolong Tea
# Duck Dung Aroma Dancong Oolong Tea: A Unique Phoenix Mountain Treasure
The Origins of Duck Dung Aroma Dancong Oolong
Duck Dung Aroma Dancong Oolong Tea, known as “Ya Shi Xiang” in Chinese, is one of the most distinctive and prized varieties from the Phoenix Mountain region of Guangdong Province. Despite its unusual name, this tea has nothing to do with actual duck excrement – the name comes from the local farmers’ humorous description of the tea bushes growing in soil fertilized by duck manure.
Characteristics of This Unique Oolong
This special Dancong oolong offers a complex flavor profile that sets it apart from other teas:
- Distinctive floral aroma with honey notes
- Medium oxidation level (about 30-40%)
- Golden-orange liquor color
- Long-lasting aftertaste with mineral undertones
- Orchid-like fragrance that develops over multiple infusions
Brewing Recommendations
Keyword: Duck dung fragrant DancongOolong Tea
To fully appreciate Duck Dung Aroma Dancong Oolong:
- Use 5-7 grams of leaves per 150ml of water
- Heat water to 90-95°C (194-203°F)
- First infusion: 15-20 seconds
- Subsequent infusions: increase time by 5-10 seconds each
- Can be steeped 8-10 times with good quality leaves
Why Tea Enthusiasts Love It
Beyond its amusing name, Duck Dung Aroma Dancong has gained international recognition among tea connoisseurs for its remarkable balance of floral and fruity notes with a subtle mineral complexity. The tea’s ability to reveal different layers of flavor across multiple infusions makes each brewing session a journey of discovery.
As one of the most aromatic Dancong varieties, it represents the pinnacle of Phoenix Mountain oolong craftsmanship, with careful plucking and precise roasting techniques that have been perfected over generations.