800-meter-high on the Wudong Mountain, Guangdong Province, China
HARVEST TIME AND PROCESSING
April 2017. 2-3 slightly open leaves were picked, partly oxidised and gently roasted over low heat.
Ya Shi Xiang or Duck Shit Fragrance, the name sounds awful, but the tea does not smell like duck shit, it's actually one of most enjoyable Dan Cong teas with very well balance flavour and aroma.
Bright golden yellow liquor gives a mellow and sweet with floral fragrance filling in mouth with gently sweet and intense fruity flavour like golden peach.
Common brewing method:
Water temperate: 100°C
Leaf to water ratio: 2g per 100ml
Brewing time: about 4 minutes
Tips: adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste. Please do not leave any water in the pot between each brew, so as not to lose the precious flavour and taste of tea and preventing from too strong taste for the next brew.
Gong Fu Brewing Method:
Water Temperate: 100°C
Leaf to water ratio: 7g per 100ml
Brewing time: 1st – 4th infusion about 5 second (almost like hot water pour in and out); 5th – 10th infusion: increasing the infusion time by few seconds for each subsequent brewing.
Tips: make sure pre-heat your tea vessel with boiling water properly, discard water before putting tea in. You don’t have to rinse the leave for a fine tea, but if you do decide to rinse the leave, please make sure do it swiftly so as not to lose the precious flavour and taste of tea.