Better than the rest
"I’ve tried Duck Shit Fragrance teas from 2 sources. Clearly both are from the same region but the tea Masters and farms were different. Master Liu’s version was leagues more palatable than the other one that I tried."
Phoenix Dan Cong Oolong Tea Ya Shi Xiang Duck Shit Fragance
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Phoenix Dan Cong Oolong is known for its variety of fragrances and the rich mineral content of its tea leaves. The dry leaves usually are twisted with a dark color. The leaves...
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Overall rating: 5.0 / 5 from 4 reviews.
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A Dancong that Dances on the Tongue
"I served this tea at a company tea party for two of my colleagues who had no prior experience drinking tea with the GongFu style. This was, by far and away, their favorite tea of the day. The dry leaves smelled strongly of the roast, perhaps a bit of cocoa, as noted in another review. The first infusion gave a strong mineral taste at the front of the tongue with an aftertaste of dried cherries. The mineral notes increased by the second infusion; I think perhaps flint? By the third infusion, I could taste the tropical fruits noted in the description. It became very sweet. By my fifth and final steeping, the fruity notes had increased but had changed; I think it tasted more like a peach. Overall, a highly complex tea with exquisite flavors that dance on the tongue."
Complex and tasty
"Leaves in the bag: cocoa base notes Leaves in the pot (dry): concentrated floral notes Bouquet: Light Floral on nose (first few steeps), but not honeysuckle as is more common in other oolongs. Very faint trace of black peppercorn. Hint of cloves mid palate; Nice toasty effect on the finish plus a bit of medjool date lingering (my experience of the butterscotch/tropical fruits referenced in the description). A bit more tannin than some other oolong teas but fairly balanced; rounded mouthfeel."
Complex, fascinating and very enjoyable
"Very floral aroma to the dry leaves, over a dry darker green base that in a subtle way kind of reminded me of fresh MJ bud. Rich spicey aroma when brewed. First steeping I got mostly a classic, light black tea with floral and fruit notes in the aroma. Some sweetness and floral/fruit in the aftertaste and darker almost spicy note. Very nice. Further into the cup I was getting a lot more of that. Once the leaves were awake the aroma was strong. Second steeping the depth and complexity develops. The dryness is more forward, but so are the floral/fruity notes. It's hard to describe, honeysuckle seems accurate. 4th or 5th steeping my first sip has more sweetness, the dryness has not increased, the floral notes are receding, but the fruitiness is still there. The butterscotch Mei Mei described in tasting notes is hard to identify for me. I will try a little less leaves in my tiny gaiwan because I think the leaves have more potential but didn't have room to expand, and the dryness was slightly more forward than I prefer. Overall complex and fascinating and very enjoyable."