This rebellious Duck Shit (Ya Shi Xiang) Dan Cong defies expectations—grown at 600-800m elevation and plucked in early spring when lingering frost concentrates its sugars. The result? A bolder, silkier version of the classic Duck Shit, where the tea’s notorious "rotten fruit" depth meets frost-sharpened orchid highs.
Nose: First whiff of overripe mango peel (that infamous "duck shit" funk), then → vanilla orchid explosion.
Mouth: Thick buttered greens texture (like matcha cream), trailing into honeycomb and wet stone.
Aftertaste: Cooling mintiness (a snow harvest signature) lingers 10+ minutes.
