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Acala Tea Co.

"Duck Shizzle" Duck Shit Oolong (Ya Shi Dan Cong)

"Duck Shizzle" Duck Shit Oolong (Ya Shi Dan Cong)

Regular price $5.00 USD
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According to legend, the growing and production methods for this tea were protected by villagers and producers, so much so that they spread rumors that their land's naturally orange soil was actually covered in stinky duck manure, hoping it would deter outsiders from visiting.  They called their tea Duck Shit Aroma (Ya Shi Xiang) Dan Cong. 

Ping Keng Tou Village is located in the Phoenix Mountains in China.  The uniquely colored soil in and around Ping Keng Tou Village contains nutrients which give this tea it's distinct floral notes. The richness of the tea's liquor and depth of re-steeping sessions come from the soil that feed and support the tea bushes.  

Duck Shizzle is prepared using a new processing style called Chou Shi, meaning to dehydrate, The tea is picked, immediately wok fried, rolled by hand, and then dehydrated.  It is similar to the processing style of Anxi Tie Guan Yin.  The liquor has a floral aroma and sweet honey taste.  Duck Shit oolong is an instant hit with most palates. 

Tea Specifics

Chou Shi Duck Shit Oolong Tea (Dan Cong)

Varietal: Ya Shi Xiang 鸭屎香

April Harvest

Area:  Ping Keng Tou Village

Altitude: 1100 meter

Process: Fried before wilting, rolled by hand, and dehydrated

Oolong teas contain between 10-60mg of caffeine per 8oz cup.

Tasting Notes

Very aromatic, sweet taste, vegetal, floral fragrance and taste, silky smooth body, sweet, honey, creamy, has similarities to Tie Guan Yin.

Brewing Recommendations

Serving Size: 3-5g per 100ml of purified water.

Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or dragon egg shaped tea pot or other high-fired, high profile thin clay teapot used specifically for your oolong teas.

Western Style Steeping: Boil water to 212F/100C and let water settle before pouring into a mug. Place 3g tea into steeping basket and dunk the basket into the hot water. Steep for 1-2 minutes to taste. Brew 1-2 additional times.

Gong Fu Cha Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 40 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 6+ times and brewed again the following morning if left overnight.

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