Originating from Pingkeng Village in Phoenix Mountain, Chaozhou, located at an altitude over 1,000 meters, this tea garden is shrouded in clouds year-round, with significant day-night temperature variations. This environment nurtures the “perfume of teas” known as Duck Shit Fragrance Dancong. Harvested from tea trees over 50 years old and refined through traditional charcoal roasting techniques, this tea perfectly embodies an elegant orchid-like fragrance.
Unique Processing Technique: Using traditional charcoal roasting, master craftsmen carefully control the fire to preserve the tea’s original essence while fully developing its aroma. High-altitude tea trees grow slowly, resulting in higher polyphenol, amino acid, and total sugar content compared to low-altitude teas, creating its distinctive mellow flavor.
Quality Characteristics:
Appearance: Tightly compressed leaves with a deep, oily green color
Fragrance: A delicate blend of cool, elegant orchid notes and warm woody undertones, fresh and lasting
Tea Liquor: Clear and bright, with distinct layers
Taste: Smooth and sweet, with a long-lasting flavor that is not overly sharp
Brewing Recommendations:
Vessel: Recommended 150ml gaiwan or Yixing clay teapot
Tea Quantity: 6-8g
Water Temperature: 100°C boiling water
First Steep: Quick rinse
Subsequent Steeps: Approximately 10 seconds (adjustable to personal preference)
Special Nuance: The tea liquor gently releases a profound orchid fragrance, like layers of blossoms unfurling. Even after more than ten steepings, the final infusion still exudes a delicate, restrained floral aroma, reminiscent of a magnolia after rain – sweet and refreshing. Each steep brings a different layer of fragrance, creating an endless source of enjoyment. The entire room fills with this unique, elegant scent, offering a deeply satisfying sensory experience.
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