Duck Shit Oolong

Do not let the name put you off! Duck Shit Oolong is worth trying.

But really, why is it called Duck Shit oolong?

As with fine wines, where different types of grapes offer different notes and lend themselves to certain wine types, tea is very similar.
The different variations of tea plant (Camellia Sinensis) are called cultivars in the tea world.
The story goes, and there are a few variations on this, that a tea farmer discovered one of his tea bushes was growing leaves with exceptional sweet and creamy notes.
In order to keep this to himself and deter thieves taking cuttings, he hung a sign on the bush “Ya Shi” which roughly translates as “Duck Shit”.

What will it taste like, I want to try it and avoid it at the same time!

Let your curiosity guide you, your taste buds will be rewarded.
The initial toasted scent of these leaves is complimented by the smooth full bodied lightly creamy flavour.
With subsequent infusions the sweet notes become more pronounced, and a mild refreshing high note announces itself.
A sweet lingering aftertaste stays with you.

One of our favourites to cold brew, as the sweet notes become more pronounced.

How do I prepare this tea?

For Western style brewing

Use 2g of leaf to 300ml of water (china tea cup size).
Bring the water to boil, then leave for a minute, this gives the water a chance to cool to about 95 degrees.
Then pour over the leaves and infuse for approx 3 minutes
Leaves used this way can be reused up to 4 times!

For Gong Fu or Chinese style brewing

Use 6g of leaf to 150ml of water (general gaiwan size).
Bring the water to the boil and then leave for a minute, this should ensure you get approximately 95 degree water.
Then pour over the leaves, wait 15 seconds and decant your tea.
Leaves use this way can be reused at least 10 times. For subsequent infusions add 5 seconds onto each.

These are intended as a guideline only, everyone is different.
We encourage you to play with different water temperatures and infusion times.

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis