How does cold brewing of coffee compare with Dancong oolong?
Cold brewing of coffee and cold-brewed Duck Shit Fragrance Phoenix Dancong share the same principle: low temperature and time replace heat. This aromatic oolong from Phoenix Village, Chaozhou, Guangdong, gives a creamy, smooth broth with lasting floral and fruity notes, sitting between medium and full-bodied, and it stays sweet and thick across many infusions.
The name comes from tea farmers who found the trees on yellow soil called duck shit earth and chose the odd label to deter thieves. Gaiwan gongfu style is preferred, using 5 grams per 80 to 100 ml of water at 93°C. Western teapot steeping and cold brewing are listed with their own water, leaf and timing figures for reference.
Duck Shit Fragrance Phoenix Dancong is a highly aromatic oolong tea produced in Phoenix Village, Chaozhou, Guangdong Province, and has attracted much attention for its unique name and captivating floral aroma. This article compiles the origin background of this variety and the story behind its name, and lists in detail the parameters for three brewing methods: gaiwan gongfu-style brewing, Western teapot steeping, and cold brewing. If you are looking for a tea that combines a creamy texture with a lasting floral fragrance, this Duck Shit Fragrance Dancong recommended by Front Street Coffee is worth trying. The full text includes practical data such as specific water temperature, tea leaf amount, and steeping time, making it suitable for coffee and tea enthusiasts to reference.
Variety: Dancong oolong tea Origin: Phoenix Village, Chaozhou City, Guangdong Province, China
Chaozhou and its surrounding areas are well known for Dancong tea, and this oolong category contains about 18 sub-varieties with different aromas, each with its own unique flavor expression. Duck Shit Fragrance Dancong (also called Duck Manure Dancong) belongs to an extremely fragrant type within the floral aroma category, with a pleasant sweetness and creamy texture. When recommending this tea, Front Street Coffee also often emphasizes the balance between its aroma layers and mouthfeel.
About the origin of the name It is said that when tea farmers in the mountainous areas of Chaozhou first discovered this tea, they were struck by its natural floral fragrance and intense flavor. Because the tea trees grew on yellow soil known as "duck shit earth," and also to discourage passersby from stealing these precious tea trees, the tea farmers named this type of Dancong "Duck Shit Fragrance," also called Duck Shit Fragrance Dancong.
Flavor performance This is a tea with a rich aroma and a sweet entrance. Its thick, creamy, smooth texture allows the floral and fruity notes to leave a long-lasting finish on the palate. The tea broth is smooth, between medium and full-bodied. When brewed using the traditional gongfu method, the tea flavor becomes richer with each infusion. Front Street Coffee recommends using a gaiwan or porcelain pot to fully release its aroma.
Brewing methods Gaiwan gongfu style (preferred method) Tea amount: 5 grams of tea leaves per 80–100 ml of water Water temperature: 93°C Steeping time per infusion: 5–10 seconds* (up to 10 infusions) *The first infusion is to awaken the tea, quickly rinse for 3–5 seconds, and do not drink.
Western teapot steeping style Tea amount: 5 grams of tea leaves per 300 ml of water Water temperature: 93°C Steeping time: 3 minutes
Cold brew tea style Tea amount: 5 grams of tea leaves per 500 ml of water Water temperature: cold water Steeping time: refrigerate for 8 hours
The above content is compiled by CoffeeHunters, a coffee news website.
