Duck Sh*t Oolong

Ya Shi Dan Cong (House Roast)

  • Rank

    A perplexing tea. Delicate floral / baked goods / almond / spicy, smooth but almost flavorless effect in the mouth, and the subtlest floral / almond finish. A tea of subtle, fleeting complexities.

  • Rank

    Floral and nutty. Almond, black cherry, and cedar wood, with a hint of butterscotch. Very bitter at the recommended temperature; I prefer using cooler water, around 180F.

    Recommends this tea
  • Rank

    Oh that one is not easy to describe! Taste of light almond butter with prune, somewhat sour. Gentle floral aroma. Really interesting!

  • Rank

    Fruit with a peachy after taste that stays in the mouth.

    Recommends this tea
  • Rank

    Complex, but thin, light floral, perfume, peachy, pencil shavings.

HOUSE ROASTED Oolong in London for some even smoother sh*t!

There are dozens of Dan Cong cultivars all with their unique flavour profiles. The Ya Shi (Duck Sh*t) cultivar is one of the most delicious that we have tasted and despite its price we had to get a tiny quantity in for all the true tea lovers out there.

This tea has been given a final Mei Leaf Roast in London to add extra smoothness and we love the results.

This video is an extract from a longer tasting session.

First, let's get the name out of the way! The story is that farmers discovered a tea cultivar in Ping Keng Tou village producing a unique and delicious taste and did not want this cultivar to be exploited by other farmers. So they made up stories that the earth in this area (which is a light, yellow brown colour) was covered in a lot of duck poo in order to keep other producers away from their precious plants. As with most stories in China, it is impossible to know if this is true or not but clearly the villagers failed because now everyone in this area holds Duck Sh*t oolong in very high esteem and for good reason - it is a gorgeous tea.

Tasting this tea is a delight for the senses. It has warm baked almonds, butter and custard aroma with hints of sweet flowers.

The tea has a slight sour cherry aroma through the nose which works perfectly with the buttery almond flavour and silky feel of the liquor. We call this the bakewell tart of teas and it would work perfectly with a slice of cake although it is a complete experience drinking alone. The mouthfeel is luscious, generous and yet refreshing.

To learn more about Dan Cong tea watch this video!

Gong Fu Brewing Western Brewing
Water
Temp
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
Infusions
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
Infusions
99°c
210F
5 20 +5 9 0.8 120 +30 4
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