Do Coffee Beans Grow on Trees, and How Does Altitude Shape Flavor?
Yes, coffee beans grow on trees, and altitude affects the cup much as it does for tea. Wudong Duck Shit Aroma Dancong comes from Wudong Village in Fenghuang Town, Chaozhou, at roughly 1,400 meters, where red-yellow granite soil rich in organic matter and trace elements feeds the Yashixiang variety, about thirty years old.
The garden is picked once a year in spring, with one bud and two leaves, and the light roast keeps orchid, fruity, and milky notes intact through more than fifteen infusions. It follows the same geographic rule that answers where coffee beans grow: elevation, soil minerals, and steady mist concentrate aroma and sweetness.
Duck Shit Aroma Dancong Oolong tea has been steadily rising in popularity in recent years, and the most sought-after among them is the Wudong Duck Shit Aroma produced in Wudong Village, Fenghuang Town, Chaozhou, Guangdong. This tea garden at an altitude of about 1,400 meters, with its red-yellow granite soil and natural conditions rich in organic matter and trace elements, nurtures a premium oolong with a rich floral fragrance and a long-lasting mountain charm. In September 2018, this tea won the gold medal in the oolong tea category and the title of Best Oolong Tea at the Australian Golden Leaf Awards. This article will focus on the origin environment, picking standards, flavor characteristics, brewing performance, and price topics of Wudong Duck Shit Aroma, taking you through a comprehensive understanding of the true face of this award-winning famous tea, and includes a recommendation for the Front Street brand.
Origin: Wudong Village, Wudong Mountain, Fenghuang Town, Chaozhou City, Guangdong Province Harvest time: May 8, 2021 Picking standard: One bud and two leaves Roast level: Light roast Dry leaves: Tight and neat strips, dark green-brown, glossy, pleasant aroma Fragrance: Orchid, fruity, milky, and sweet aromas interweave and are long-lasting. Liquor color: Bright orange Taste: Floral notes interwoven with fruity, sweet, and a faint milky fragrance flow steadily in the mouth, soft, mellow, and smooth, with a strong sweet aftertaste and a unique mountain charm. Tea tree variety: Yashixiang (about 30 years old) Tea garden: Wudong Village tea garden (altitude about 1,400 meters) Caffeine: Moderate caffeine (less than 20% of a cup of coffee) Storage: Store in sealed, opaque packaging; in a cool, dry place Shelf life: 24 months
This tea mountain is picked only once a year in spring, and is shrouded in mist for most of the year. The tea liquor's floral aroma is high and long-lasting, and upon entry it promotes salivation and returns sweetness; even after more than fifteen consecutive infusions, it still maintains a full flavor.
Award-winning tea
The Golden Leaf Award is Australia's most prestigious tea competition, with judges all being experienced professionals in the food and beverage field, strictly selecting from the two dimensions of knowledge and flavor. In September 2018, this premium oolong Duck Shit Aroma Phoenix Dancong Oolong tea won the gold medal in the oolong tea category and was honored with the title of Best Oolong Tea.
Silver Flower Oolong tea, commonly known as "Duck Shit Aroma," belongs to the high-aroma Dancong type and is famous for its prominent floral fragrance. In recent years, the popularity of this tea has risen significantly.
Wudong Duck Shit Aroma Phoenix Dancong Oolong tea comes from Wudong Mountain, where the red-yellow granite soil is rich in organic matter and trace elements, providing an ideal growing environment for the tea trees and locking in a unique and lasting "mountain" charm. Unlike elsewhere, the high-mountain tea here is picked only once a year, and traditional farming methods are followed, with no insecticides or chemical fertilizers used.
When hot water is poured into the gaiwan, the aroma of Wudong Duck Shit Aroma bursts forth, rich and layered. The distinctive orchid fragrance and fruity sweetness blend with each other, along with a sharper, deeper mountain-field aura. Leaning in to smell the tea liquor itself, one may also catch a hint of elegant, fresh milky fragrance. The first impression is clear sweetness, immediately replaced by a fuller tea body aroma, followed by a soft, sweet aftertaste, with no bitterness throughout. In the lingering finish, the overtones of the tea fragrance remain for a long time. At the same time, this special Dancong can withstand multiple infusions, always maintaining its unique taste and aroma.
Note: Wudong Dancong is picked in April and often given a light roast, with the tea color appearing green-brown. Afterwards, it is re-roasted in June, September, and December respectively. After re-roasting, the tea leaves take on a dark brown-black color, noticeably darker than before. In the first few infusions, the most prominent note is the tea's floral fragrance, coming from the still-unfurled leaves; after a few more steeps, the leaves unfurl, allowing their fragrance to integrate into a mellower, smoother mouthfeel. The re-roasted Yashi Xiang not only has a mellower mouthfeel, but also a better interaction between taste and aroma.
The above content is compiled by CoffeeHunters, a coffee news website.
