Ya Shi Xiang Duck Shit Dan Cong Spring 2025 - 30g

Ya Shi Xiang Duck Shit Dan Cong Spring 2025 - 30g

Spring harvest from the renowned tea gardens of Fenghuang, in the heart of Dancong oolong. The tea was harvested at an altitude of over 800m, which classifies it as a high mountain tea. The untouched mountain environment, tea trees shrouded in mist and clouds. All this causes the plants to grow slowly.

The harvest came from tea bushes that are approximately 30 years old. Trees of this age have a deep root system that allows them to draw minerals from the soil. The result is a tea with greater depth, fuller flavor, and more pronounced minerality compared to teas from young bushes.

This tea is processed using traditional methods, medium-roasted over charcoal, which is a crucial step in the production process that softens the character of the tea and reduces its bitterness, as well as stabilizing the captivating aroma of this tea.

The dry leaf has an intoxicating aroma combining orchids, forest honey, and almonds.

The infusion has a clear, bright golden yellow/amber color. The first infusion is delicate and delicious, with a floral sweetness that unfolds on the palate. The body of the tea is delicate but full, beautifully rounded with a balanced mineral structure that adds depth to the tea. You can expect many infusions and a long-lasting aftertaste in the mouth.

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Brewing 100 ml:

Gong fu Cha - 8.3 g, 98°C, 5-10 seconds for the first 3 infusions, then extend the time by a few seconds for each subsequent infusion.

Alternative - 100ml, 4g, 98°C, 60s for the first infusion. Subsequent infusions 30s.

The preparation is up to you, it is advisable to experiment with the tea.