Duck Shit Ya Shi Xiang Dan Cong

Duck Shit Ya Shi Xiang Dan Cong – Oolong Tea

Origin: China

Infusion Temperature: 90-95° Celsius

Infusion Time: 2-3 minutes

Serving Size: 2-4 grams/200 ml

Don’t let the name fool you Duck Shit Oolong Ya Shi Xiang Dan Cong is one of the most aromatic and captivating oolongs from southern China, treasured by tea lovers for its depth, elegance, and complexity. Belonging to the prized family of Dan Cong oolongs, this tea is grown at an altitude of 800 meters in the transitional region in the Zhao’an County between Fujian and Guangdong, where ancient cultivars and masterful processing techniques produce teas with distinctive floral and fruity aromas.

Despite its unusual name rumored to have been a ploy by early farmers to keep this extraordinary tea a secret Ya Shi Xiang is widely recognized today as one of the finest expressions of the Dan Cong tradition.

This Spring harvest comes from the garden of Mr. Luo, a third-generation tea master whose family has cultivated Dan Cong for decades. His teas have superior quality, aromatic complexity, and refined craftsmanship and his oolongs have won multiple regional awards, and the difference is evident in every cup.

Unlike green or white teas, where the youngest buds are prized, Dan Cong oolongs like Duck Shit Oolong are crafted from larger, more mature leaves a necessity for developing their signature aromatic depth. You’ll notice the impressive size of the leaves as they unfurl during steeping. The processing is intricate, involving numerous steps including gentle hand-picking to preserve leaf integrity, withering, oxidation, rolling, roasting, and resting.

The tea plants in Mr. Luo’s garden are around 30 years old, providing mature leaves rich in flavor and complexity. His methods reflect a deep respect for tradition while achieving a balance of intensity and finesse.

This tea is a sensory journey through orchard and garden, offering a fragrant and silky infusion with no bitterness even when over steeped. Its tasting profile includes am aroma of juicy peach, lychee Jujube fruit and subtle caramel, a floral overtones of orchid and magnolia with a smooth, sweet finish with lingering stone fruit warmth.

Duck Shit Oolong is particularly appreciated for its clean, structured body and aromatic clarity, making it an ideal tea for those seeking both refined flavor and brewing versatility.

Brewing Recommendations:

• Warm your teapot or gaiwan by rinsing it with hot water, then discard the water.
• Rinse the leaves adding the tea leaves to your preheated vessel.
• Pour a small amount of hot water over the leaves, just enough to cover them.
• Immediately pour off this rinse water. This step washes the leaves and helps them start to open up.

Gong Fu Cha Traditional Infusion Chinese Method:

• Water temperature: 90-95°C
• Tea quantity: 2-4 grams for 120-140 ml of water
• Steeping time: 20 seconds
• For the second and following infusions, add hot water and increase the steeping time by about 10-30 seconds each time.
• Infusions: Up to 8, each revealing new floral and fruity dimensions.

Western Style Infusion Method:

• Water temperature: 90-95°C
• Tea quantity: 2-4 grams for 200 ml of water
• Steeping time: 2 minutes
• Reinfuse up to 3 times

For best results, use soft, low-mineral water to highlight the tea’s aromatic purity and gentle complexity.

Duck Shit Oolong Ya Shi Xiang is more than a curiously named tea it’s a shining example of artisanal Dan Cong craftsmanship, offering a layered experience that evolves steep after steep. Elegant, fragrant, and forgiving, this oolong is both approachable for newcomers and revered by seasoned tea drinkers.