Duck Chit Dan Cong
Origin: Pheonix Mountain, Fengcheng, China
Picking: Stem removed
Know your tea:
Ya Shi Xiang Dan Cong is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province. It is also called Duck Chit Oolong. The tea bushes from which our King of Duck Chit Oolong comes from have been growing naturally for more than 80 years. In the Ping Keng Tou village area the soil (a significant part of the terroir that impacts the tea’s flavour) has a somewhat yellow-brown look to it and is unique to that area, hence the funny tea name.
The brewed tea is highly aromatic with thick and sweet flower, honey and longan notes. The mouthfeel is delicate and soothing with a taste that perfectly balances sweet, bitter, and astringent notes, none of which are overpowering
Ingredients: Oolong tea
Tasting Notes: Floral, honey, longan
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.
Yield: At least 25 x 150ml cups/pots