Duck excrement fragrance is called duck excrement fragrance because this tea is made at a critical moment, because it is named after duck excrement. There is also a saying that this kind of tea was originally introduced from Wuyishan and planted in the tea garden of "duck excrement soil". Tea farmers are afraid that duck excrement will be remembered, so they call it this name. Although the name of Yadunxiang is indecent, as a famous species of phoenix single fir, it can be described as "vulgar is elegant".

Duck dung incense is a famous species of phoenix fir in oolong tea. Because the fragrance is similar to that of wild honeysuckle in Fenghuang Mountain, it is also called yinhuaxiang. Although the smell of duck excrement is soft, it is crispy and attractive at first sight. Besides the scent of honeysuckle, duck excrement also has a special smell of milk, which gives people a more easygoing feeling.

The production of duck dung incense is carried out at night, and it needs to go through the processes of drying in the sun, air-drying, blanching, deactivating enzymes, rolling and baking. Therefore, the smell of duck dung has the characteristics of thick rope, even and straight, yellow and brown color, oily and shiny, and the smell lasts after being brewed with boiling water. It has a unique natural orchid fragrance and a unique mountain rhyme style.

Characteristics of duck excrement fragrant tea;

Dan Cong tea yinhuaxiang is made by selecting excellent individual tea trees from phoenix narcissus population varieties, and cultivating, picking and processing them. Due to the differences in aroma and taste of finished tea, local customs divide dancong tea into many kinds according to aroma types, such as Huang Zhixiang, Lanzhixiang, Taorenxiang, Guiguixiang and Tongtianxiang.

Therefore, Dan Cong tea is harvested by single plant. When the new tea buds germinate to a small open surface (that is, the resident buds appear), that is, according to the standard of one bud, two leaves or three leaves, the tea leaves are picked on horseback and placed lightly in the tea tree. There are rules not to pick in strong sunlight, not to pick in rainy days, not to pick in foggy tea. Generally mining in the afternoon and processing tea at night.

After drying in the sun, air-drying, blanching, deactivating enzymes, rolling and baking, the finished tea is made for 10 hour. Its shape is thick, straight, yellow and brown, oily and shiny, with cinnabar red spots; The brewing fragrance is lasting and has a unique natural orchid fragrance. The taste is mellow and fresh, and the throat is sweet.

The soup is clear, Huang Liang, vermilion at the bottom of leaves and Huang Liang at the abdomen. Known as "green leaves and red edges", it has a unique mountain rhyme character. In addition, the tea green of some special mountain fields and tree species has a more unique taste and aroma after a period of slow roasting with charcoal fire. "Mountain rhyme" is deeper than light fire tea and has higher bubble resistance.