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

Among the vast array of Chinese teas, one variety stands out for its intriguing name and exceptional flavor profile – Duck Dung Aroma Dancong Oolong Tea. This premium oolong from Guangdong’s Phoenix Mountain region has captivated tea connoisseurs worldwide with its complex aroma and lingering aftertaste.

The Origins of an Unusual Name

The tea’s peculiar name, “Duck Dung Fragrance” (鸭屎香), has nothing to do with its actual flavor. According to local legend, the original tea bushes were planted near duck farms, and farmers used duck manure as fertilizer. When asked about their exceptional tea’s secret, they would jokingly attribute its quality to “duck dung,” hoping to deter competitors from stealing their prized plants.

Another version suggests the name comes from the tea leaves’ resemblance to duck droppings when processed. Regardless of its etymology, the name has stuck, becoming one of the most recognizable (and amusing) in the world of specialty teas.

Phoenix Mountain’s Tea Heritage

Duck Dung Aroma Dancong grows in the high-altitude Phoenix Mountain (Fenghuang Shan) region of Guangdong province. This area has cultivated tea for over 900 years, with many bushes dating back several centuries. The mineral-rich soil, cool misty climate, and careful cultivation methods all contribute to the tea’s distinctive character.

Dancong (单丛) translates to “single bush,” referring to the practice of harvesting and processing leaves from individual tea plants separately. This labor-intensive method allows each plant’s unique characteristics to shine through in the final product.

Flavor Profile and Aroma

Despite its off-putting name, Duck Dung Aroma Dancong offers an exquisite drinking experience. The tea presents a complex bouquet that evolves with each infusion:

• Initial aroma: Floral notes reminiscent of orchids and honey
• Mid-palate: Fruity tones of peach and apricot emerge
• Finish: A lingering mineral sweetness with hints of vanilla

The tea’s golden-amber liquor has a smooth, velvety texture with just enough astringency to create a pleasant mouthfeel. High-quality Duck Dung Dancong can withstand 8-10 infusions, with each steeping revealing new dimensions of flavor.

Processing: From Leaf to Cup

Creating Duck Dung Aroma Dancong requires meticulous craftsmanship:

1. Plucking: Only the top 2-3 leaves and bud are hand-harvested in early spring
2. Withering: Leaves are spread out to reduce moisture content
3. Bruising: Gentle shaking and tossing oxidizes the leaf edges
4. Kill-green: High heat stops oxidation at precisely the right moment
5. Rolling: Shapes the leaves and releases aromatic compounds
6. Drying: Final dehydration preserves the tea’s qualities
7. Roasting: Some varieties undergo light charcoal roasting

This semi-oxidized processing (typically 30-50% oxidation) places Duck Dung Dancong