More lightly roasted among the Dancong., the ‘Duck Shit’ was rumoured to be named by a farmer trying to conceal his new methods of processing this type of Dancong. This tea is growing in popularity, not just for its quirky name, but for its intense fragrance. We love this tea for its tropical fruit notes and medium body.
Pure tea leaves, no added flavourings
Kungfu-style brewing: 5grams in 100ml of water at 90-95 degrees celcius, steep for about 1 minute.
RECOMMENDED FOOD PAIRING
The following matches are generated from teapasar's Artificial Intelligence model which crawls through and learns from the internet, and predicts the best food pairing options.
MATCHED RESULTS BASED ON ALGORITHM
The following are generated from teapasar's ProfilePrint methodology which creates a digital fingerprint based on the organic composition of the tea and scan the entire database of teas to find the closest match to the product you've chosen.