Masterful Dan Cong Oolong made from the Ya Shi Cultivar. Buttery on the nose with baked almonds accented with a sour cherry fruitiness.
There are dozens of Dancong cultivars all with their unique flavour profiles. The Ya Shi (Duck Sh*t) cultivar is one of the most delicious that we have tasted and despite its price we had to get a tiny quantity in for all the true tea lovers out there.
This video is an extract from a longer tasting session which you can watch at https://youtu.be/7DSTUaEAcXI
First, let's get the name out of the way! The story is that farmers discovered a tea cultivar in Ping Keng Tou village producing a unique and delicious taste and did not want this cultivar to be exploited by other farmers. So they made up stories that the earth in this area (which is a light, yellow brown colour) was covered in a lot of duck poo in order to keep other producers away from their precious plants. As with most stories in China, it is impossible to know if this is true or not but clearly the villagers failed because now everyone in this area holds Duck Sh*t oolong in very high esteem and for good reason - it is a gorgeous tea.
SCOPE (Season, Cultivar, Origin, Picking, Elevation):
C: Ya Shi or Duck Sh*t Cultivar
O: Mount Wudong in Guangdong province
P: Young and medium leaves
Tasting this tea is a delight for the senses. It has warm baked almonds, butter and custard aroma with hints of sweet flowers.
The flavour is warm and comforting to start which shifts to a gentle minerality and a fruity finish.
The tea has a slight sour cherry aroma through the nose which works perfectly with the buttery almond flavour and silky feel of the liquor. We call this the bakewell tart of teas and it would work perfectly with a slice of cake although it is a complete experience drinking alone. The mouthfeel is luscious, generous and yet refreshing.