83

I’m really enjoying this one in my tiny yixing or late evenings at work. The tea is mellow, floral, a little spicy, and I cannot begin to think how it could have inspired someone to think of duck poop as they prepared or drank it. It’s just too nice a dan cong!

Checking the now fully hydrated leaves (at infusion 8 or 10 or so), it looks like I put in enough leaf to fill the pot halfway when fully expanded. I’ve tried this one with denser packing and that risks a degree of bitterness that I do not enjoy, so I go more dilute for full enjoyment.

Edit to add: I forgot to mention fruity! the late infusions, when it is closing in on ‘sweet water’, still retain a delightful peachiness. If this is duck poop, the duck is laying golden peaches instead of eggs.

Preparation
205 °F / 96 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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