Dancong Frühlingstee mit Duck Shit-Geschmack
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Fenghuang Dancong Duck Shit-Geschmack
- Art: Oolong
- Sorte: Dancong
- Teebaumalter: 20-30 Jahre alt
- Höhe des Teebaums: Mehr als 2 Meter
- Höhe: 700m
- Herkunft: Berg Fenghuang, Chaozhou, Guangdong
- Erntedatum: 20.05.2022
- Lagerungsmethoden: Versiegelt, Feuchtigkeit verhindern, In trockener Umgebung versiegeln, Reinigen
- Haltbarkeit: 18 Monate
- Wassertemperatur: Es wird empfohlen, Bergquellwasser oder Bachwasser mit einer Wassertemperatur von 100°C zu verwenden.
- Dosierung von Tee: Das Verhältnis von Tee zu Wasser für Dancong-Tee beträgt im Allgemeinen 1:10~15.
- Zeit: Dancong-Tee ist relativ widerstandsfähig gegen Aufbrühen. Im Allgemeinen kann die Suppe in etwa 10 Sekunden hergestellt werden. Die Zeit zum Aufbrühen der ersten drei Aufgüsse wird auf etwa 10 Sekunden geregelt, und die Zeit kann nach dem dritten Aufguss allmählich ansteigen.
Dancong Frühlingstee mit Duck Shit-Geschmack
$7.78
Probe 15g
Frequently Asked Questions
I’ve tried Dan Cong Oolong before and found it unbearably bitter and astringent. What makes yours different?
You’re not wrong – standard young‑bush Dancong is notoriously unforgiving. Too hot or too long, and it turns punishing.
The difference here is Laocong (old bush). Older trees produce leaves with higher sugar content and softer tannins. Even if you brew at 205°F for three minutes (which we don’t recommend, but it happens), this tea will stay smooth – no dry, puckering sensation on the tongue. That’s why experienced drinkers pay more for old‑bush material. It forgives small mistakes.
I bought a “premium” Duck Shit before that tasted great for one steep and then completely died. Does this hold up?
That’s the #1 sign of young‑bush or poorly roasted tea. They exhaust their aromatic compounds in the first infusion.
Our Laocong Ya Shi Xiang is the opposite: the first steep opens the aroma; the second and third steeps (if you’re brewing gongfu style at 10‑15 seconds) reveal the honey and fruit notes; and the tea remains consistent through steeps 4‑8. For Western brewing (2‑3 minutes), you’ll get two solid mugs before the leaves fade. If you’re used to Dancong that dies after one cup, this will feel like a different tea entirely.
I’ve heard “Duck Shit Oolong” is just a marketing gimmick and has no real fragrance.
That complaint usually comes from people who bought stale tea or counterfeit material. Genuine Ya Shi Xiang is intensely aromatic – that’s literally why the cultivar is prized.
Our 2026 first‑flush leaves, when warmed in a gaiwan, emit a clear honeysuckle‑gardenia fragrance. Brewed, the aroma fills a small room. If you receive a bag that smells like cardboard or hay, that means the tea is old or was stored poorly. That is not the case here. We vacuum‑seal immediately after roasting, and we do not hold inventory across multiple years.
How do I explain the name to guests without embarrassing myself?
You don’t have to lead with it. Brew the tea first. Let people smell it – floral, creamy, inviting. Let them taste it – sweet, smooth, complex. Then say, “By the way, this is called Duck Shit Oolong.” The genuine laugh that follows usually breaks any tension. And for anyone who absolutely cannot get past the name, you can always call it “Ya Shi Xiang” or “Honey Orchid’s wild cousin.” But honestly, most people find the story charming once they taste the tea. There has never been duck manure in this tea. The name is folklore, not a flavor note.
What makes Dancong Duck Shit Flavor Spring Tea unique among oolong teas?
Dancong Duck Shit Flavor Spring Tea is renowned for its distinctive aroma and complex flavor profile, including honey, floral, and fruity notes. Its multi-step oxidation process enhances its rich, full-bodied taste, making it a special choice for tea enthusiasts.
How should I brew Dancong Oolong to get the best flavor?
For optimal brewing, use a zisha Gaiwan or teapot with 100°C mountain spring water. Steep the tea for about 10 seconds initially, and increase the steeping time gradually with each infusion. Using aroma cups can help fully enjoy its floral and aromatic qualities.
What is the significance of the name 'Duck Shit Fragrance' for this Dancong tea?
The name originates from local theories about the tea’s unique mineral-rich soil, which resembles duck droppings, or from a historic deliberate naming to protect a prized cultivar from theft. Despite the unusual name, it highlights the tea’s rich land and craftsmanship.”},{
What are the best conditions for storing Dancong Duck Shit Flavor Spring Tea to preserve its quality?
Store the tea in a sealed container, kept in a dry, cool environment away from moisture, light, and strong odors. Proper storage helps maintain its aromatic integrity and freshness over time.
Where does Dancong Duck Shit Flavor Spring Tea originate from, and what is its cultivation environment?
This tea is cultivated in Fenghuang Mountain, Chaozhou, Guangdong, at an elevation of 700 meters. Its tea trees are over 30-50 years old, growing in high-altitude mountainous areas rich in minerals and lush with natural rainfall, which contribute to its distinctive aroma and taste.
