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There is still no unified explanation for why this tea is called "Duck Shit Aroma". The main explanation is that the local tea farmers, in order to prevent this tea variety from being stolen, claimed it tasted bad and smelled like duck droppings, to deter others from stealing the tea bushes.
Another explanation is that the shape of the fresh tea leaves resembles the leaves of a plant called "Duck's Foot Wood", which over time evolved into the name "Duck Shit Aroma".
Although the name sounds unappetizing, the aroma of this tea is truly captivating. The dry tea leaves are tightly rolled, dark green and oily in appearance. The infused tea liquor ranges from orange-yellow to reddish-brown in color. The fragrance is pronounced and the flavor is rich and sweet with a lasting aftertaste.
So despite the unusual name, the "Duck Shit Aroma" Phoenix Dan Cong tea is highly prized for its exceptional qualities.
Product name: | Premium Phoenix Dan Cong Tea (Duck Shit Aroma) |
Weight: | 250 grams |
Dimensions: | 20cm x 13cm x 10cm |
Tea category: | Oolong tea |
Producing area: | Fenghuang Town, Chaozhou City, Guangdong Province |
Grade: | Grade A |
Altitude: | Elevation of about 500 meters |
Tea Tree Variety: | Duck Shit Aroma, 30-Year-Old Trees, Orchid Fragrance Type |
Harvest Year: | 2024 |
Recommended Brewing Temperature: | 90 to 95 degrees Celsius |
Recommended Tea Ware: | Covered bowls, glass cups, various teapots |
Recommended Tea Amount (per serving/gram): | 3-5g |
Recommended Brewing Time: | 1. Brewing with Gaiwan and Various Teapots:
According to the vessel capacity, use a tea to water ratio of 1:20 or 1:25. Add boiling water and allow to steep for approximately 5-10 seconds. The first 4 infusions should be brewed quickly, while from the 5th infusion onward, you can increase the steeping time as desired. 2. Brewing in a Glass Cup: Use 1.5 grams or 2 grams of tea leaves per the vessel capacity. Add boiling water and allow to steep for approximately 1 minute. This allows you to observe the tea leaves and liquor before enjoying the brew. |
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