A light Duck Shit oolong tea from the Phoenix (Feng Huang) mountain in Guangdong. The dry tea leaves large and twisted with a dark green colour of spinach. Instead of the traditional roasting process to stop the oxidation of the tea leaves, this tea is dehydrated (a processing method known as ‘chou shi’). The result is a highly aromatic, light oolong tea that preserves the original flavour of the tea leaves. The smooth and creamy texture of the tea offers a rounded grassy, complex and explosive floral aroma. The aroma profile resembles that of a Tie Guan Yin oolong tea. Yet, it’s somewhat more ‘aggressive’ and complex, offering a one of a kind experience. ‘Chou Shi’ Dehydration Processing Method Chou Shi, which literally means “dehydrate,” is a unique method of processing Dan Cong tea. The tea leaves are carefully picked and immediately subjected to a frying process to initiate the kill-green process. Afterwards, they’re hand-rolled to bruise the leaves. This breaks down the cell structure to release the juices to the surface. Afterwards, rather than following the traditional method of roasting the tea leaves, they are placed in a dehydrator to completely halt the wilting process. The outcome is an exceptionally vibrant and aromatic Dan Cong tea. Moreover, this tea offers a delightful sweetness and imparts a subtle vegetal essence reminiscent of Tie Guan Yin.
