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Duck Shit Aroma Dancong Oolong Tea: A Unique Treasure from Phoenix Mountain

Among the vast array of Chinese oolong teas, Duck Shit Aroma Dancong Oolong Tea (鸭屎香单丛) stands out as one of the most intriguing and sought-after varieties. This tea, with its peculiar name and extraordinary flavor profile, hails from the Phoenix Mountain (Fenghuang Shan) in Guangdong Province, China. Despite its unappealing moniker, this tea offers an exquisite drinking experience that has captivated tea connoisseurs worldwide.

Origin and Cultural Background

The name “Duck Shit Aroma” has an interesting origin story that dates back to the Qing Dynasty. Local tea farmers, wanting to protect their prized tea bushes from theft, deliberately gave the tea this unflattering name to deter potential thieves. The truth is, this tea has nothing to do with duck excrement – it’s actually one of the finest oolong teas produced in the Phoenix Mountain region.

Phoenix Mountain, with its high altitude (over 1,000 meters), abundant rainfall, and mineral-rich soil, provides ideal growing conditions for tea plants. The region is famous for its Dancong (single bush) teas, where each tea plant is cultivated and processed individually to highlight its unique characteristics.

Production Process

The making of Duck Shit Aroma Dancong Oolong Tea follows traditional oolong processing methods with some unique local variations:

1. Plucking: Only the top three leaves and bud are hand-picked, usually in the early morning.
2. Withering: The leaves are spread out to wilt naturally under sunlight or in well-ventilated rooms.
3. Shaking/Bruising: The leaves are gently shaken in bamboo baskets to bruise the edges, initiating oxidation.
4. Oxidation: The tea undergoes partial oxidation (typically 30-50%), giving it characteristics between green and black teas.

Keyword: Duck dung fragrant DancongOolong Tea

5. Fixation: The oxidation process is stopped by pan-firing at high temperatures.
6. Rolling: The leaves are rolled to shape them and release essential oils.
7. Drying: Final drying preserves the tea and develops its aroma.
8. Roasting: Some producers apply light roasting to enhance flavor complexity.

The entire process requires exceptional skill and experience, as slight variations can significantly affect the final product’s quality.

Flavor Profile and Characteristics

Contrary to what its name might suggest, Duck Shit Aroma Dancong Oolong Tea offers a remarkably pleasant and complex flavor profile:

• Aroma: Intense floral bouquet with notes of orchid, osmanthus, and tropical fruits
• Taste: Sweet, honey-like with a creamy texture and mineral undertones
• Aftertaste: Long-lasting floral finish with a refreshing cool sensation (hui gan)
• Liquor: Bright golden-orange color

The tea’s most distinctive feature is its remarkable “cha qi” (tea energy) that creates a warming sensation and mental clarity. High-quality Duck