Red and oily, the soup is light yellow and bright, the floral aroma is high, the taste is fresh, and the sweetness is slightly scented, and the flavor is unique.

Approximately 700 meters above sea level (Middle Mountain).

Place of Origin: Phoenix, Shi Tou Ling (Chaozhou, Guangdong).

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Ya Shi Xiang Dan Cong (aka Duck Shit Aroma) is a rare Dan Cong varietal grown in and around Ping Keng Tou village in the Phoenix Mountains outside of Chaozhou in Guangdong Province.  This tea is from 50 to 150 year old tea bushes and trees!

It’s called “duck shit aroma” because in the Ping Keng Tou village area the soil has a somewhat yellow brown look to it and is unique to that area.  With all teas the soil type is a key element in the tea’s taste.  Villagers wanting to guard the uniqueness of their tea bushes told outsiders that the color and uniqueness of the soil in their village was due to copious amounts of duck shit and began to call the their Dan Cong “duck shit aroma”.  True or not it’s an entertaining story which reveals why the tea has such a gross name.

The tea itself is lightly oxidized and the leaves are still mostly green in color.  The brewed tea is highly aromatic with 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.

Incredibly tasty and powerful Duck Shit Aroma Dan Cong!

Late April Harvest

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Taste just how special and unique a Lao Cong Shui Xian varietal processed in the traditional Dan Cong manner can be!  Floral, creamy, sweet, bitter, and thick.  Can be infused so many times and it just keeps delivering a stable thick and creamy mouthfeel and rich voluminous hui gan.

April Harvest

The post Old Tree Shui Xian Varietal Dan Cong Oolong Tea from Feng Xi appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

We are now offering two styles of processing for this amazing tea!  

1.  Gao Xiang – High Aroma (Our Original Offering)

For teas with a high fragrance, the withering time needs to be longer, and the surface of the leaves is more intensely rolled and rubbed. It is also important to control the degree of ‘killing the green’ and the level of fermentation. The intrinsic substances of the tea leaves pour out in the first few infusions, whether it be the aroma or the soup feel, all concentrated in the first three or four infusions. Therefore, not rinsing the tea and drinking the first brew directly ensures that none of its essence is wasted.

2.  Hua Xiang – Floral Aroma (Newly Offered!) 

The fragrance is stronger, more traditional. The withering time is short, and the epidermis of the leaves is not too severely damaged. As long as the shaking and drying process is well controlled in terms of strength and duration, the fragrance will slowly come out. The substances that can dissolve in water do so gradually. Therefore, while the tea soup may appear light, it actually has a charming subtlety and leaves a lingering fragrance in the mouth. Its endurance for multiple infusions is excellent!

Each Harvest is typically Limited to just 20-30 kilograms in total.

Comes pre-packed in 7 gram individual packs. Each pack has two layers two seal the tea in and ensure freshness. We recommend you store in your freezer sealed in plastic until the time of brewing.

* Color and style of outer packaging shown in the pictures may differ from that given.

** Actual colors of the tea may vary somewhat from pictured.  Purchase the smallest amount to try before purchasing larger amounts.

The post Competition Grade Tie Guan Yin Oolong Tea of Gande Village appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

This tea was picked in April at an elevation of about 900 meters!

About Jin Jun Mei: 

Jin Jun Mei was created in 2005 and is a type of premium Zheng Shan Xiao Zhong black tea. It is made from the single buds of high mountain tea trees within the 565 square kilometers of the Wuyishan National Nature Reserve, centered around Tong Mu Village in Xingcun Town, Wuyishan City. The tea is produced using a unique process involving withering, rolling, fermentation, pan-firing, and drying, and is characterized by its “golden yellow color, sweetness in the liquor, and fragrance within the sweetness.” The “Jun Mei” series of black teas is a typical example of innovation in tea-making techniques by the enterprise, with Jin Jun Mei and Yin Jun Mei both representing high-end, premium black teas. As soon as they were introduced to the market, they were enthusiastically received by tea enthusiasts, sparking a trend of Jin Jun Mei and Yin Jun Mei in the Zheng Shan Xiao Zhong tea market. Jin Jun Mei has high requirements for raw materials, and is entirely handmade.

About Tong Mu Village:

Tong Mu Village, which is under the jurisdiction of Xingcun Town, Wuyishan City, Nanping, Fujian Province, is located within the Wuyishan National Nature Reserve. It is the source of the Nine-Bend Stream, a scenic spot in the Wuyishan Scenic Area. The village is situated at the border between Fujian and Jiangxi provinces, about 65 kilometers from the city center. The village has a total forest area of 315,000 acres and a population of 1,578 people. There are 12 village groups and 33 natural villages, scattered across the Tong Mu Grand Canyon fault zone, which is 35 kilometers long from north to south and 25 kilometers wide from east to west. The average elevation is 800 meters.

Tong Mu is considered to be the source for the best black teas produced in Fujian and is also the birthplace of the Zheng Shan Xiao Zhong varietal of tea! Other tea varietals are grown in Tong Mu include Jin Jun Mei, Mei Zhan, and several oolong varietals that are processed into black teas.

Spend $100 or more and get 25 Grams of FREE! Click on link for code and full details!

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