Duck Shit Tea – Fenghuang Dancong Oolong
Dancong Duck Shit Flavor spring oolong tea leaves - Duck Shit Tea
Duck Shit Tea - Dancong Duck Shit Flavor spring tea leaves
Duck Shit Tea - Dancong Duck Shit Flavor spring oolong tea leaves
Duck Shit Tea Dancong spring tea in white cup
Duck Shit Tea oolong tea being poured into a cup
Duck Shit Tea

Duck Shit Tea – Fenghuang Dancong Oolong Spring Tea

$7.78

Weight: Sample 15g

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  • This item: Duck Shit Tea – Fenghuang Dancong Oolong Spring Tea $7.78
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Description

Duck Shit Tea is a Fenghuang Dancong oolong tea known for its distinctive floral, honey-like aroma, smooth sweetness, and long-lasting finish. Despite its unusual name, no duck-related ingredient is used to make this tea.

This Duck Shit Flavor Dancong is made from large, soft leaves and lightly oxidized to develop its characteristic aromatic profile. The first infusion is smooth and rich, with notes of sweet cream and fruit, while later infusions become increasingly floral and fresh as the toasty notes recede.

What Is Duck Shit Tea?

Duck Shit Tea is a style of Fenghuang Dancong oolong from Phoenix Mountain in Guangdong, China. It is also known as Ya Shi Xiang (鸭屎香), a traditional name associated with this Fenghuang Dancong tea. Fenghuang Dancong teas are known for their distinctive aromatic profiles and are traditionally associated with the tea-growing region around Phoenix Mountain.

The term “Dan Cong” is often translated as “Single Bush.” Historically, it referred to tea made from individual tea trees. Today, it is more commonly associated with teas from Fenghuang Mountain made from specific cultivars and traditional processing methods.

This Duck Shit Flavor Dancong comes from tea trees growing in Fenghuang Mountain, where the mountain environment provides suitable conditions for producing aromatic oolong tea.

Why Is It Called Duck Shit Tea?

There are several traditional theories about the origin of the name “Duck Shit Flavor.”

One theory connects the name with the mineral-rich soil found where some of these tea trees grow. The dark soil was said to resemble duck droppings from a distance.

Another story suggests that tea farmers deliberately gave the tea an unattractive name to discourage others from taking interest in a particularly prized tea variety.

The exact origin of the name is difficult to establish, but both stories reflect the traditional culture surrounding Fenghuang Dancong.

What Does Duck Shit Tea Taste Like?

Duck Shit Tea is lightly oxidized, so the leaves retain much of their green appearance. When brewed, the tea is highly aromatic, with floral, honey-like, and longan notes.

The mouthfeel is delicate and smooth, balancing sweetness, bitterness, and gentle astringency without allowing any single sensation to dominate.

Aroma: Floral, honey-like, gardenia, and longan-like notes.

Flavor: Sweet, creamy, and fruity, with a subtle toasty character in the early infusions.

Mouthfeel: Smooth and delicate, with balanced sweetness, bitterness, and gentle astringency.

Finish: Long-lasting, with lingering floral and aromatic notes.

As the tea is steeped repeatedly, its character continues to develop. The first infusion is buttery and rich, while later infusions become progressively more floral and greener as the toasty notes recede.

What Makes This Duck Shit Tea Special?

This Duck Shit Tea comes from Fenghuang Mountain in Chaozhou, Guangdong, a mountainous tea-growing region associated with Fenghuang Dancong oolong.

Origin: Fenghuang Mountain, Chaozhou, Guangdong, China

Elevation: 700 meters

Tea Tree Age: 30–50 years old

Tea Tree Height: More than 2 meters

Tea Type: Oolong

Cultivar: Dancong

Harvest Date: April 20, 2026

Oxidation: Lightly oxidized

The large, soft leaves are carefully harvested and processed to preserve their distinctive aromatic character. When brewed, the tea produces a bright golden liquor with floral and fruity aromas. Its smooth texture, sweetness, and lingering fragrance develop across multiple infusions.

How to Brew Duck Shit Tea

We recommend brewing this Duck Shit Flavor Dancong with a gaiwan or teapot and aroma cups. This setup helps capture the changing fragrance of the tea across multiple infusions.

The first infusion is fresh and sweet, with a light gardenia aroma. In the second infusion, the fragrance and sweetness become more pronounced. By the third infusion, the tea becomes fuller and more mellow, with a long-lasting aftertaste.

Water Temperature: 100°C

Water: Mountain spring water or clean stream water is recommended.

Tea-to-Water Ratio: Approximately 1:10–1:15

Brewing Time: About 10 seconds for the first three infusions; gradually increase the brewing time after the third infusion.

Duck Shit Tea is suitable for repeated brewing, allowing its aroma and flavor to develop across multiple infusions. Using aroma cups can also help reveal the changing fragrance from one infusion to the next.

For a more detailed explanation of this brewing method, see our Gongfu tea brewing guide.

Duck Shit Tea FAQs

Is Duck Shit Tea actually made with duck?

No. Duck Shit Tea does not contain duck or any duck-related ingredient. The unusual name comes from traditional stories about the tea's origin and naming.

What does Duck Shit Tea taste like?

Duck Shit Tea has a highly aromatic profile with floral, honey-like, fruity, and longan notes. It has a smooth mouthfeel with balanced sweetness, gentle bitterness, and mild astringency. Later infusions tend to become more floral and fresh.

What temperature should I use to brew Duck Shit Tea?

We recommend using water at 100°C. A tea-to-water ratio of approximately 1:10–1:15 and around 10 seconds for the first three infusions works well, with longer brewing times after the third infusion.

Reviews5.0

Customer Reviews

Based on 11 reviews
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R
Ruby
Fragrant and Delicious

This tea is delicious! It's fragrant, aromatic, and just strong enough to keep you going without that intense caffeine kick given by some other black or green teas. I like the earthy sweet aftertaste, which is a bit fruity. The label claims it's similar to nectarines/peaches, and I'd for the most part agree with that. I will definitely be buying Phoenix Oolong again!

H
Hamilcar Barca
Highly recommend.

It is the nicest tasting Oolong I have. It's very nice. The only better tea I've tried was brought to me as a gift from family who live in China and can buy higher quality tea than is available to US consumers.

P
Paliden
Pretty good

The first day I got this tea I didn't think much of it. The second day I used 2 good pinches. And added a little splash of honey. And the flavors came through and I enjoyed that cup of tea

M
Magpie
it'll Brew up Great!

Don't pour boiling water on it, let it sit in your cup for 5 minutes and expect it to taste as fabulous as advertised. You'll get a mostly malty slightly fruity oolong, but this can be so much tastier than that!
For a single cup, a heaping teaspoon or two, steeped in just below boiling water for 30 seconds - 1 minute is optimal. The stone fruit flavors just jump out. And as it cools, the flavor gets even stronger! This is fabulous as iced tea, in fact.

R
Rueben
Great flavor and well packaged.

The tea has a lovely fragrance and a nice flowery flavor. I was pleased to discover this. I’ll by this brand again.

123

What Made You Love It?

4.98 ★ (1641)
Verified

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.