Chou Shi King of Duck Shit Dan Cong Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Bitter, Creamy, Floral, Flowers, Spinach, Sweet Corn, Vegetal, Green
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Avery F.
Average preparation
195 °F / 90 °C 1 min, 15 sec 4 g 9 oz / 264 ml

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3 Tasting Notes View all

  • “Spring 2023: A nice cup of flowers! Very floral oolong tea. Sweet. Another great find from Yunnan Sourcing. I think the processing of this tea is somewhat unusual for “duck shit” varietal Dan Cong...” Read full tasting note
    90
  • “Wet leaves smell like spinach and flowers. Pours a sweet light yellow; not a delicate yellow, not quite goldenrod… floral aroma off the cup. Flavors are floral, vegetal, creamy. Less refined than...” Read full tasting note
    78
  • “I tried the April 2020 harvest. This tea is almost more reminiscent of a jasmine-scented green tea than a dan cong oolong, but milder and less prone to bitterness. It’s extremely floral, for...” Read full tasting note
    78

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.

About Yunnan Sourcing View company

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3 Tasting Notes

90
118 tasting notes

Spring 2023: A nice cup of flowers! Very floral oolong tea. Sweet. Another great find from Yunnan Sourcing. I think the processing of this tea is somewhat unusual for “duck shit” varietal Dan Cong oolong, but I am not very knowledgeable about this tea. IMO, not a bad idea to use this processing method.

Preparation
195 °F / 90 °C 2 min, 0 sec 5 g 16 OZ / 473 ML

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78
392 tasting notes

Wet leaves smell like spinach and flowers.

Pours a sweet light yellow; not a delicate yellow, not quite goldenrod… floral aroma off the cup. Flavors are floral, vegetal, creamy. Less refined than some with similar notes, but that’s okay. Sweet corn. Looking forward to second steep.

Creamy aroma, flowers, baby powder. More vegetal than the last pour, light florals.

Some bitter tang in the third steep; a little abrasive.

I guess I stopped taking notes there, lol. I’ll come back. This is good; totally different than it’s roasted brother. Both have a casual beer-instead-of-scotch feel, but sometimes you just want a beer, amirite?

Flavors: Bitter, Creamy, Floral, Flowers, Spinach, Sweet Corn, Vegetal

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78
135 tasting notes

I tried the April 2020 harvest. This tea is almost more reminiscent of a jasmine-scented green tea than a dan cong oolong, but milder and less prone to bitterness. It’s extremely floral, for certain. Very pale liquor. It’s closer to green tea than even most anxi oolongs I’ve tried, but it has the depth of a good oolong. It also benefits from a higher temperature brew than I’d use for a green tea. Definitely worth having again!

Flavors: Creamy, Floral, Green

Preparation
190 °F / 87 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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