"King of Duck Shit Aroma" Dan Cong Oolong Tea

Tea type
Oolong Tea
Oolong Tea Leaves
Acidic, Berries, Bittersweet, Butter, Cherry, Cream, Dark Chocolate, Earth, Floral, Fruity, Grapefruit, Honeydew, Honeysuckle, Lychee, Metallic, Pleasantly Sour, Red Wine, Roasted, Tannic, Vegetal, Violet, Wood, Astringent, Bitter, Milk, Sweet
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Edit tea info Last updated by Shae
Average preparation
195 °F / 90 °C 1 min, 30 sec 5 g 10 oz / 282 ml

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From Yunnan Sourcing

Ya Shi Xiang Dan Cong (aka Duck Shit Aroma) is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. The tea bushes from which our King of Duck Shit Aroma are more than 80 years old growing naturally!

It’s called “duck shit aroma” because in the Ping Keng Tou village area the soil has a somewhat yellow brown look to it and is unique to that area. With all teas the soil type is a key element in the tea’s taste. Villagers wanting to guard the uniqueness of their tea bushes told outsiders that the color and uniqueness of the soil in their village was due to copious amounts of duck shit and began to call the their Dan Cong “duck shit aroma”. True or not it’s an entertaining story which reveals why the tea has such a gross name.

The tea itself is lightly oxidized and the leaves are still mostly green in color. The brewed tea is highly aromatic with flower, honey and longan notes. The mouthfeel is delicate and soothing with a taste that perfectly balances sweet, bitter, and astringent notes, none of which are overpowering.

This offering is literally the “King of Duck Shit Aroma” Dan Cong. Strong taste and aroma… thick and sweet with notes of longan. Can be infused 10+ times! I have not tasted a better version of this tea than this one!

Elevation: 850 meters


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3 Tasting Notes

1230 tasting notes

Mastress Alita’s Sipdown Challenge February 2022: A tea paired to a favorite fairy tale – “The Ugly Duckling” – 2021 Spring Harvest

Ok, this isn’t technically a sipdown, but I couldn’t resist. Also, on a tangent – I’ve had the misfortune of actually having tasted duck poop (advice: don’t scare the ducks into flight, and if you do then don’t immediately stick the lollipop you were holding into your mouth). I’m glad to say this tea tastes nothing like that avian pond sludge.

Aroma: Butter, Butterscotch, Ice Cream Waffle Cone, something Earthy and Roasted akin to Mocha (dark chocolate and heavy roast coffee beans).

The aroma is pretty spot on in alluding to the taste. There is a charming violet cream (Tieguanyin-like) flavour. The earthy mocha turns out to be kind of bitter and very much unsweetened, but tones down as the cup cools. There’s a note of metallic astringency that puts me in mind of an acidic wine (red, for sure). Something fruity-floral sweet and light emerges too (longan or lychee-ish, honeysuckle). Second steep keeps the violets and the earthy roast, albeit on a gentler scale, but introduces a very strong fruit salad cup (honeydew, mixed berries, pomelo). Third steep is kind of creamy, with familiar oolong notes (floral, veg). I’ll need to do a gongfu session for this sometime soon.

I don’t completely love it, but it’s interesting and makes me want to explore Dan Cong varieties. I’d previously written off these guys early on in my tea journey (roasted flowers were a nope at the time), but this has as much “butter” as some milk oolong and that interests me greatly (ever in search of “the great butter”)! If anyone has recommendations or favourites (doesn’t need to be buttery), drop me a line.

Steep Count: 3

Flavors: Acidic, Berries, Bittersweet, Butter, Cherry, Cream, Dark Chocolate, Earth, Floral, Fruity, Grapefruit, Honeydew, Honeysuckle, Lychee, Metallic, Pleasantly Sour, Red Wine, Roasted, Tannic, Vegetal, Violet, Wood

195 °F / 90 °C 2 min, 30 sec 2 tsp 16 OZ / 473 ML

OK, that story beats the time I went fishing and wrapped my line around a duck instead of a bass.


Poor duck, but maybe a lucky day for a bass lol

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1687 tasting notes

Harvest & Year: Spring 2020

Flavors: Astringent, Metallic, Roasted

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135 tasting notes

Pretty good, but I found it a little lacking in complexity compared to other similar teas. It is well-balanced, with some sweetness and astringency joined by a strong, savoury flavour that’s sort of bitter and sort of earthy. The initial taste has a note that almost reminds me of shou, though it fades quickly, and the tea is recognizably a dan cong oolong. It resteeps many times without losing flavour. The leaves I tried were from the spring 2020 harvest.

Flavors: Astringent, Bitter, Earth, Milk, Sweet

190 °F / 87 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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