Duck Shit Oolong
Duck Shit Oolong or Ya Shi Dancong from Phoenix Village, Wudong mountain. Guangdong Province.
Single origin Ya Shi cultivar
Duck Shit Oolong
Do not let the name put you off! Duck Shit Oolong is worth trying.
But really, why is it called Duck Shit oolong?
The story goes, and there are a few variations on this, that a tea farmer discovered one of his bushes produced leaves with exceptional flavour. So he labelled the bush “Ya Shi” which roughly translates as “Duck Shit” to deter potential thieves.
What will it taste like, I want to try it and not at the same time!
Really do not let the name stop you from tasting this beautiful oolong tea.
The initial roasted woody scent is complimented by the smooth full bodied lightly toasted flavour. With subsequent infusions the sweet gorse notes become more pronounced, and a mild grassy high note announces itself.
A sweet lingering aftertaste stays with you.
One of our favourites to cold brew, the sweet notes become more pronounced.
How do I prepare this tea?
For Western style brewing
Use 2g of leaf to 300ml of water (china tea cup size).
Bring the water to boil, then leave for a minute, this gives the water a chance to cool to about 95 degrees.
Then pour over the leaves. Infuse for approx 3 minutes
Leaves used this way can be reused up to 4 times!
For Gong Fu or Chinese style brewing
Use 6g of leaf to 150ml of water (general gaiwan size).
Bring the water to the boil and then leave for a minute, this should ensure you get approximately 95 degree water.
Then pour over the leaves, wait 15 seconds and decant your tea.
Leaves use this way can be reused at least 10 times. Subsequent infusions add 5 seconds onto each.
These are intended as a guideline only, everyone is different.
We encourage you to play with different water temperatures and infusion times.
Store in a cool dry place away from sunlight.
Ingredients: Camellia Sinensis