“I got a sample of this tea from an awesome teafriend. It is my first go with a Duck Shit oolong or any kind of greener Dancong. I’m not sure I ever actually nailed the brewing over my three...” Read full tasting note
“Backlog My friend had wanted to try my favorite oolong in my collection. I had saved the last 6g of this for a “special occasion.” So what better occasion to try this again than with a tea...” Read full tasting note
“This is my favorite of the Duck Shits that I got from my tea friend. It has a milky, creamy mouthfeel. It’s thick and almost oily in the mouth, but I’m also getting hints of astringency on the back...” Read full tasting note
“re-review as I found this works a lot better in small gaiwain, slightly overleafed (thanks whoever suggested that in the tea of the day thread) & 70c water, treating like a green, flash...” Read full tasting note
What happens when you use Ping Keng Tou “King of Duck Shit” varietal Dan Cong tea leaves and then process them using dehydration to halt oxidation at a very early stage? You get a super green, aromatic and sweet Dan Cong that will astound and impress!
Chou Shi (lit. dehydrate) is a new style of processing Dan Cong that shares some similarity to Anxi Tie Guan Yin. The tea is picked, and before it can wilt it is fried to start kill-green process in motion, the tea is then rolled briefly by hand and then put in a special dehydrator to stop the wilting process entirely. The result is a very green and very aromatic dan cong. The tea also has a very sweet taste, with some vegetal almost Tie Guan Yin like feeling.
May 2016 harvest
Varietal: Ya Shi Xiang 雅屎香
Area: Ping Keng Tou village
Altitude: 1100 meters
Company description not available.