80-Year Old-Bush Duckshit Oolong
There's an often-told story behind the unappetizing name. They say a famous and successful tea farmer got so fed up with everyone asking about the secret to his masterpiece oolong that he started to make a joke, telling everyone that the secret to his tea was the duck droppings he used as fertilizer for his plants.
This Oolong is baked using charcoal twice. The tea is first baked using an oven with a lower temperature (90c) for about 8 hours to remove the water content in the tea leaves. Rest for 3 weeks, and then baked using charcoal for 18 hours with 120c temperature. This tea will taste better when it has been aged for at least 4 to 6 months.
It's nutty and addicting like a toasted peanut. It's floral, but not overwhelmingly floral, just the perfect amount of floral notes. It's comforting and makes you want to just relax and forget about all the problems going on in the world.
Alternate Name: Ya Shi Xiang
Harvest: Spring 2020
Elevation: 1200m
Origin: Chaozhou City, Guangdong Province
Notes: Floral, Toasted Peanuts, Comforting,
The name may be unappetizing, but the taste... I could go on about how it's a little roasted and has hazelnut sweetness and nuttiness and a full body, but taste is subjective. When I drink this, I feel like I'm relaxing at home by a big picture window, drinking more tea, looking out over some marshland, watching the ducks in the water among the reeds. So relaxing!
