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.