Chou Shi King of Duck Shit Dan Cong Oolong Spring 2016

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Butter, Creamy, Floral, Green, Honeysuckle, Vegetal, Broccoli, Fruity, Honeydew, Pineapple, Milk, Olive Oil, Soap, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rasseru
Average preparation
185 °F / 85 °C 0 min, 15 sec 4 g 2 oz / 60 ml

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5 Tasting Notes View all

  • “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
    85
  • “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
    92
  • “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
    80

From Yunnan Sourcing

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

About Yunnan Sourcing View company

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5 Tasting Notes

456 tasting notes

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 sessions with it. First attempt, I used boiled water, and it was generally bitter and unpleasant – failure. Next two, I used 195F water, which was much better.

The dry leaf had a creamy/milky, floral, honeysuckle sort of aroma to it. Once wet, it smelled more heavily floral, and also a bit vegetal.

The flavor was floral, buttery, creamy, and vegetal. I didn’t notice much of any evolution over the course of the session. Pretty constant and tasty. Based upon this session alone, I prefer the darker dancongs, but I still need to try some more green ones.

Flavors: Butter, Creamy, Floral, Green, Honeysuckle, Vegetal

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
S.G. Sanders

Dancong can be the best oolong when brewed correctly! :)

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85
342 tasting notes

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 newbie?

Now, I’ll note that I used to drink this tea differently—err, I had thought of it differently, perhaps; however, my friend had pointed out new flavors that I’ve never thought about until I really thought about the tea while drinking it with him.

My notes, without his palate would’ve read, “Honeydew, jack fruit (?), and slight pineapple.”

Yes, there are “fruity” notes to the tea, but the best explanation of the tea now is: “Buttery water with fruit.” He noted specifically, “That little bit of water left in the bowl after eating broccoli—buttery and vegatal—that, with a bit of fruit…..”

I still really enjoyed this tea…..

Flavors: Broccoli, Butter, Fruity, Honeydew, Pineapple

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92
239 tasting notes

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 of the palate after I’ve swallowed.

Flavor wise, it has a bit of that green funk, of which I am a fan. Vegetal a bit? It’s mostly sweet and floral flavored. Very nice experience.

Preparation
175 °F / 79 °C 0 min, 15 sec

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80
338 tasting notes

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 steeping.

You do really need kids gloves with this one to stop it tasting soapy, but this way there is the classic ya shi perfume & slightly nutty aroma, but on an almost green-tea base. Not any citrus bitter, but interesting dry vegetal taste buried under the pearlescent aroma.

Weird tea for sure.

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