Description
Let me tell you the truth about “Duck Shit Aroma” – it’s a deliberate misdirection! In the 1930s, a tea farmer in Fenghuang Mountain grew this golden-leaf variety. To deter thieves, he claimed the bushes were fertilized with duck manure. The ruse worked, but the tea’s true secret lies in volcanic soil and alpine fog. My great-aunt, who plucks these leaves at dawn, laughs: “Real treasure always wears a disguise.”
From Earthy Myth to Floral Epiphany
First Steep (10s): A mischievous wink – roasted barley meets damp forest floor.
Third Brew (20s): The revelation begins – wild orchid honey swirling with candied ginger.
Fifth Infusion (30s): Full metamorphosis – creamy magnolia, toasted coconut, lingering like mountain echoes.
This tea isn’t just drunk; it’s decoded.
The Art of Controlled Chaos
Dawn Harvest: Plucked within 3 days of spring equinox – leaves still trembling with morning dew.
Sun Withering: 6 hours under bamboo screens, filtering light like stained glass.
Shaking Ritual: 128 precise shakes per batch – too few, no orchid; too many, loses mystery.
Charcoal Baptism: 18-hour roasting over persimmon wood, smoke weaving through leaves like fog through valleys.
Moon Curing: Bundled in rice paper, stored in clay jars until autumn moonrise.
The Tea That Awakens Your Senses
Chaozhou tea masters call it “the mind’s brushstroke cleaner”:
Mental Clarity: GABA amino acids reduce brain fog better than espresso.
Digestive Harmony: Enzymes from spring leaves break down greasy foods.
Skin Glow: Antioxidant levels rival matcha – minus the caffeine crash.
Unlocking the Phoenix’s Riddle
To Brew:
Gongfu Method: 5g tea | 100°C water | 10s rinse, then 15s/20s/25s steeps. Use a thin-walled porcelain gaiwan to catch evolving aromas.
Adventure Brew: 1g in iced mineral water for 8 hours – transforms into liquid jade with honeycomb whispers.
