Friends who often drink tea should be familiar with the name "duck shit fragrance", but what exactly is duck shit fragrance? How can duck poop be fragrant?
"Duck Shixiang", the full name of which is Phoenix Duck Shixiang Dancong Tea, is actually a type of Guangdong Oolong Tea - Phoenix Dancong. As for why it was named "Duck Shixiang", there are many legends.
It is said that "Duck Shixiang" was originally introduced from Wudao Mountain and planted on a kind of yellow soil called "Duck Shit Soil". The shape of the tea resembles duck shit, so it was named "Duck Shixiang".
Some people also say that there was a tea farmer who went to the mountains to pick tea. The fresh leaves of the tea tree he picked by chance made tea with a high-quality aroma. When he returned to find the tea tree, there were several piles of duck excrement under the tree, so he named it "Duck Shit Fragrance". ".
The last theory is that the tea farmer who discovered the "duck shit aroma" was brewing tea, and the aroma attracted many inquiries from the surrounding villagers. The tea farmer was afraid of being poached by others first, so in order to keep it secret, he lied and claimed that the tea was not good tea, and the aroma was not considered good. It just smells like duck shit, and gradually the reputation of "duck shit smell" gradually spread.
Today, Tongxinshe Tea House brings you a "Special Grade Wudang Duck Shit Fragrance"
Tea lovers who know Fenghuang Dancong all know that "tea is a specialty of Fenghuang District, especially Wudong." Wudong Mountain is the second highest peak of the Fenghuang Mountains. Not only does water vapor from the southeastern coast continue to be transported to the mountains, but also the mountainous areas There are clouds and mist, and the unique soil formed by ancient volcanic eruptions is rich in organic matter.
The raw materials for this tea are all sourced from the tea gardens located over 1,100 meters above the Wudao Mountain, and are old bushes that are over 100 years old. The tea soup has a deep throat rhyme, with a special consonant rhyme and "Wudong alpine flavor". In terms of technology, traditional charcoal roasting allows the aromatic substances with low boiling points to be fully released. Although the traditional charcoal roasting process is time-consuming and laborious, it can well stabilize the unique aroma of tea and improve the glycol content of the tea. It is also more conducive to preservation and is less likely to turn green. .
Dry tea is dark brown, oily and shiny. Pour in the tea, add boiling water to it, and the soup will come out immediately. When the soup comes out, all the tea soup will drip out. The soup is golden in color. When you sip, the taste is elegant and smooth, sweet and soft. The elegant silver flower fragrance and delicate milk fragrance blend into the water, giving people an elegant and long-lasting feeling. After swallowing the tea, there is always a mountain honey fragrance lingering in the mouth, leaving a sweet and refreshing feeling. The fragrance is long-lasting.
Brewing method Tea utensil: Covered bowl (120ml) Amount of tea: 6g Brewing water: Purified water, mountain spring water Water temperature: Boiling water Brewing: You can use Chaozhou Gongfu tea brewing technique, boiling water is high, and it is ready to drink. After four or five passes, you can soak appropriately according to the concentration.