DUCK SHIT OOLONG
-Ya Shi Xiang-

China, Fujian, Zhaoan County
Harvest Spring 2024
Altitude 800m

Tea master Mr. Luo

The Duck shit oolong 鸭屎香 is part of the Dan Cong family, oolong teas produced between Fujian and Guangdong, characterized by unique fruit and floral aromas. These teas are very difficult to process, where only the knowledge of generations can create a noteworthy Dan Cong.

The duck shit oolong is one of the teas we discovered during our trip to China in the autumn of 2024, where we met Mr. Luo, a tea master from a family of three generations of growers. His teas have won numerous awards in the area, and indeed, there is no comparison with teas from other growers.

PROCESSING

For these teas, the youngest and newly opened leaves are not used, as is the case with green or white teas, but rather the leaves that are a bit lower down. You can easily notice their size when the tea is brewed. The processing involves numerous steps, starting with a delicate harvest of the leaves to avoid breaking them and keeping them intact. The plants in Mr. Luo’s cultivation are about 30 years old.

TASTING NOTES

The duck shit oolong is one of the most aromatic Dan Cong, with notes of peach and lychee, jujube, blending with flowers and caramel; it is a tea that never becomes bitter even if over-brewed. 
 

PREPARATION

We recommend preparing it with the gong fu cha method:

A gaiwan of about 120-140 ml in which 5-6 g of leaves are placed with very short infusions starting from 20”.
Multiple infusions up to about 8

For Western-style infusions, we recommend 3-4g per cup (200ml) and 2 minutes of infusion