Introduction:Duck Shit Aroma Dancong Oolong has gained immense popularity in recent years, driven by brands like Nayuki’s Tea, but its actual market price, flavor profile, and optimal brewing methods often leave consumers puzzled. Drawing from the hands-on experience of a seasoned tea buyer, this article delves into the characteristics of this oolong tea that blends creamy, orchid, almond, and fruity notes. It provides spring tea selection tips and practical pour over parameters to help both tea and coffee enthusiasts appreciate its unique charm.
When it comes to Duck Shit Aroma Dancong Oolong, many might first think of popular drinks launched by brands like Nayuki’s Tea. But what is the true allure of this oolong tea? What is a reasonable market price? From the personal tea-tasting records of a tea buyer between 2017 and 2019, we can uncover lesser-known details about this single-origin tea.
I recall in 2017, when I first tried a sample of this tea, I nearly lost faith in the entire Dancong category due to the unnatural chemical aromas and obvious flaws in some single-origin oolongs on the market. However, this particular Duck Shit Aroma Dancong from a specific farm changed my perspective—it had a smooth mouthfeel, devoid of any bitterness or off-flavors, and its aroma was entirely derived from the tea leaves themselves, with no artificial additives. I patiently waited for its spring harvest for several months, and I believe many fellow tea enthusiasts have had similar experiences. Finally, it arrived as expected.
Interestingly, when I opened that large pack of Dancong in 2018, I found the freshly roasted tea still needed some time to breathe. The newly roasted Dancong had a slight grassy note, which aligned with the observations of the tea farmers at the time—they proactively advised letting it rest for a few months, and I came to the same conclusion without their input. While brewing at home, I also personally experienced this transformation.
It’s worth mentioning that the 2018 batch of this tea seemed to be an improvement over the 2017 version, with a richer layering and perhaps even better brewability. During tasting, the tea liquor exhibited a creamy texture, accompanied by classic orchid and osmanthus aromas, along with unique notes of oats and malt—flavors I had never encountered in other Dancongs. Even after swallowing, the lingering aftertaste of stone fruit remained. Using the traditional quick-pour method (brewing at 5, 10, and 15 seconds respectively), the tea showed no bitterness, and even when the steeping time was occasionally extended, the astringency was minimal.
By 2019, the first infusion of this Duck Shit Aroma Dancong emitted an enchanting sweet almond aroma, followed by orchid and osmanthus taking the lead in subsequent infusions, delivering a refreshing and sweet floral sensation—an aspect I particularly adore. That year’s tea still retained abundant flavors, proving the high quality of its raw materials.
The understanding these tea farmers have of their tea’s potential is truly admirable. It’s understood that their highest-grade Duck Shit Aroma Dancong was even pre-ordered before harvest, with some premium rough teas being fully reserved by regular buyers even during early processing stages. My own stock of this tea is running low, and the new spring harvest is not expected to hit the market until May or June, so I’d advise tea lovers to seize the opportunity to enjoy it.
Here are a few practical brewing suggestions: Use a preheated gaiwan, and add an appropriate amount of dry tea leaves (fill it up as much as possible without crushing the leaves, but also avoid overfilling to the point where the lid presses down on them). For water, it’s recommended to use soft water with low hardness. Before the first infusion, perform a rinse and then quickly discard the water. Subsequently, increase the steeping time by about 5 seconds per infusion. Although tea farmers recommend limiting brewing to three infusions, in my experience, the fourth and fifth infusions still performed admirably, even surpassing the same tea from 2018.
Professional institutions also continue to observe how oolong teas with creamy, orchid, and almond flavor profiles perform in the market. They suggest paying special attention to water quality and pouring rhythm during brewing to fully showcase the delicate and layered flavor characteristics of Duck Shit Aroma Dancong.
The above content is compiled by CoffeeHunters, a coffee news website.
