80-Year Old Bush Duckshit Oolong by Tea and Whisk

Once upon a time, there was a successful tea farmer who grew an extraordinary oolong tea... To fend off endless inquiries about his secret, he jokingly claimed that duck droppings, which he used as fertilizer for his tea plants, were the key to his masterpiece.  The outrageous claim spread like wildfire, adding an element of intrigue and mystery to the tea's story. But let's set aside the whimsical tale and delve into the true craftsmanship behind this exceptional tea. This particular oolong undergoes a meticulous baking process using charcoal. The leaves are baked twice, first in an oven at a lower temperature of 90°C for approximately eight hours, effectively removing the moisture content. Following a three-week resting period, the tea is then baked again for an 18-hour baking session at a temperature of 120°C, using charcoal as the medium. The result is a nutty (like toasted peanut) and addictive tea with delicate floral notes that reaches its full potential after aging for four to six months. You'll want to kick back and relax after drinking this oolong and forget about all of life's problems! A rare gem in the world of teas, this duckshit oolong is bound to become an instant favorite, tempting even the most fashionable of friends with its funky name!   Get yours today while supplies last! Gongfu Brewing Instructions: 1. Use 4g for a 100ml gaiwan. 2. Rinse the tea real quick. 3. Steep for 45 seconds on the first two infusions after the rinse. 4. Steep for one minute for the third infusion.     To learn more about the health benefits of oolong tea, Click HERE. Alternate Name: Ya Shi Xiang; Silver Flower; Yin Hua Xiang Chinese Character: 鸭屎香；银花香  Elevation: 1200m Origin: Chaozhou City, Guangdong Province Notes: Vanilla, Toasted Peanuts, Almonds, Orchid Tea Drunk Level: High NO REFUNDS OR RETURNS *Shipped directly to you by our friends at Tea and Whisk