What Is Kopi Luwak Made Of, and How Does Duck Shit Aroma Compare?
Kopi luwak, or civet coffee, is made from coffee cherries eaten and excreted by the Asian palm civet; the beans are then cleaned, dried and roasted. Duck Shit Aroma is unrelated: it is a Phoenix Dancong oolong from Guangdong named after the yellow, chalky 'duck shit soil' where its mother tree grew, or after duck droppings seen near a prized tree.
The tea contains no duck droppings and does not smell or taste like them. Its name is said to come from a farmer, Mr. Wei, who gave the tree an unpleasant name to deter thieves. The tea is known for its strong aroma and rocky minerality, and its processing follows typical oolong steps: withering, oxidation, fixation, rolling and roasting.
Among the many tea names, "Duck Shit Aroma" is undoubtedly one of the most unforgettable oddities. On first hearing it, most people will wonder: does this tea really have something to do with duck droppings? Is it the same as kopi luwak? In fact, Duck Shit Aroma is an exceptionally aromatic variety of Phoenix Dancong oolong tea. Although its name contains the word "shit," it has no connection whatsoever to actual duck droppings. Several interesting versions of the story behind this name circulate among the people. This article will take you through the story behind the name Duck Shit Aroma, outline its varietal characteristics and processing steps, and include the correct brewing method, so that even coffee lovers can easily get started with this highly aromatic oolong.
If one were to rank the most baffling names in the tea world, "Duck Shit Aroma" would probably firmly place in the top three. On first hearing these three characters, many people would likely freeze: is this tea shaped like duck droppings, or does it smell like duck droppings? Is it related to kopi luwak? Don't worry—read on and you'll understand.
The Origin of the Name Duck Shit Aroma
There is more than one story circulating about the origin of the name Duck Shit Aroma.
One widely accepted account is this: the mother tree of Duck Shit Aroma was rooted in a soil commonly known as "duck shit soil." This soil is yellow and mixed with chalky substances, and from a distance it does look somewhat like duck droppings. Back then, the tea farmer Mr. Wei who discovered this tea tree picked fresh leaves, made tea, and invited his neighbors to taste it together. After drinking it, everyone was conquered by its rich aroma and full "rock rhyme," and they all asked what novel variety this was. Mr. Wei, worried that the tea tree might be stolen, deliberately gave it an unpleasant name, and so the name "Duck Shit Aroma" spread.
Another account says that a tea farmer偶然 discovered a tea tree whose leaves were dark green, different from the usual. He picked some leaves, took them home, and brewed them, found the flavor exceptionally good, and decided to go back and pick more. But when he reached the tree, he saw only a few piles of duck droppings on the ground. And just like that, the name "Duck Shit Aroma" was born.
What comes as a relief is that real Duck Shit Aroma tea smells and tastes nothing at all like duck droppings!
Overview of Duck Shit Aroma Tea
1. The Relationship Between Duck Shit Aroma and Phoenix Dancong
Duck Shit Aroma belongs to the famous family of Phoenix Dancong oolong tea. All varieties under Phoenix Dancong are known for their naturally occurring floral and fruity aromas—orchid, orange blossom, osmanthus, almond, ginger flower, and more. These varieties are usually named directly after the floral or fruity fragrance they present, but Duck Shit Aroma is an exception. In fact, local tea masters in Chaozhou generally consider Duck Shit Aroma to be the most highly aromatic variety among Phoenix Dancong teas.
2. Characteristics of Duck Shit Aroma
The mother tree of Duck Shit Aroma is over eighty years old and grows on Wudong Mountain in Chaozhou City, Guangdong Province, at an altitude of about 900 meters. Its seeds and branches were taken for propagation, and although the scale is not large, Duck Shit Aroma tea trees now spread throughout the Phoenix Mountain area.
3. Processing of Duck Shit Aroma
The fresh leaves of Duck Shit Aroma are dark green and, compared with other Dancong varieties, are larger, thicker, and softer. After picking, they undergo six steps: sunlight withering, resting, room-temperature oxidation, high-temperature oxidation stabilization, rolling, and drying. The finished dry tea is dark green with a brownish tint, with slender, tightly twisted strips and leaf edges tinged with a little gold.
4. How to Brew Duck Shit Aroma?
For brewing these tightly curled leaves, a gaiwan is probably the handiest vessel. Overall, Duck Shit Aroma combines the aroma and flavor of almonds, various fruits, and fresh flowers. The tea liquor is clear and bright, golden yellow, with a high, sharp aroma. Thanks to its amazing durability, it can be brewed more than twenty times; with each refill, the layers of the tea liquor change wonderfully. That mellow, fruity aftertaste is also worth savoring carefully.
The above content is compiled by CoffeeHunters, a coffee news website.
