Crafted in Guangdong’s renowned Phoenix (Feng Huang) Mountain range, this light Ya Shi Xiang (“Duck Shit”) Dan Cong oolong features large, gracefully twisted leaves in a deep spinach-green hue. Departing from traditional charcoal roasting, this batch utilizes the Chou Shi (dehydration) technique to yield an exceptionally vibrant, highly aromatic tea that locks in the leaf’s pristine freshness.
Upon brewing, a silky, creamy texture unveils a balance of rounded vegetal notes and an explosive floral bouquet. While its bright profile echoes the floral intensity of a high-grade green Tie Guan Yin, this Dan Cong hits with greater punch, layered complexity, and a lingering finish.
The Chou Shi Processing Method
Chou Shi (literally “de-moisturizing”) is an innovative processing style designed to capture the raw vitality of the tea leaf:
- Kill-Green (Sha Qing): Withered leaves are quickly pan-fired to instantly deactivate enzymes and halt oxidation.
- Rolling (Rou Nian): Leaves are hand-rolled to gently rupture the cell walls, releasing aromatic juices to the leaf surface.
- Low-Temp Dehydration: Instead of undergoing traditional charcoal roasting, the tea is dried using controlled dehydration to remove moisture without imparting toasted or roasted flavors.
This method elevates the natural sweetness, preserving an electric floral character and subtle vegetal crispness for a singular tasting experience.
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