Early Spring Wudong Duckshit Oolong (Discontinued)
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Duck Shit Oolong—known in Chinese as 鸭屎香 (Yāshǐxiāng)—is one of the most beloved styles of Dan Cong oolong, a special category of teas from the Phoenix Mountain region in southeastern Guangdong, China. Despite the eyebrow-raising name, this tea has absolutely nothing to do with ducks or anything unpleasant.
According to local lore, farmers gave this extraordinary tea an intentionally unappealing name to keep others from stealing cuttings from a prized plant. The secret didn’t last—but the name did, and today it’s used affectionately to describe one of the most aromatic and elegant oolongs in China.
This particular Duck Shit Oolong comes from Wudong (
乌岽), the most famous and widely respected area within Phoenix Mountain. Wudong is often treated as the benchmark origin for Duck Shit Oolong. Historically, the Duck Shit cultivar was first protected and selectively propagated in Wudong-area villages, and while other Phoenix areas can produce excellent versions, Wudong sets the standard people measure everything else against.
Dan Cong teas are made from single bush (单丛) trees rather than uniform rows, which means each tea expresses a strong sense of place and individuality. The foggy, moist mountain climate and mineral-rich soils of Wudong create ideal growing conditions, especially for the old tea trees that produce depth, balance, and refined aromatics.
This early spring harvest highlights why Duck Shit Oolong has such a devoted following.
The tea is smooth and velvety, with a thick, oily texture that still feels light and refreshing because of its lighter body. Floral notes of orchid, white peach, and orange blossom linger long after each sip, filling both the mouth and nose with a sweet, graceful aftertaste. There's a mellow, sweet note of sweet cream and a subtle green character, reminiscent of tart green grapes, that adds lift and freshness. Alongside the sweet floral aftertaste, there's a gentle, well-placed bitterness at the finish, keeping the floral profile balanced rather than perfumey.
If you’re looking for a Duck Shit Oolong that is fresh, expressive, floral like a bouquet, with beautiful texture and clarity—without becoming overwhelming—this tea is an excellent choice.
Gongfu Brewing Instructions
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Tea: 5g
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Water: 100ml gaiwan 200ºF (93ºC)
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Rinse: Quick rinse to wake the leaves
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1st infusion: 40 seconds
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Following infusions: 15–20 seconds
The first 3–4 infusions are the most fragrant, but this tea can be enjoyed for up to 6-7 infusions with a mellower, sweet, floral character.
Alternate Name: Ya Shi Xiang; Silver Flower; Yin Hua Xiang, 鸭屎香；银花香
Origin: Wudong, Guangdong Province
Notes: Orchid, White Peach, Sweet Cream, Green Grapes, Orange Blossom
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