Where is the best of the award-winning duck shit fragrant Dancong oolong tea? Is the fragrance of black duck shit expensive?

Origin: Fenghuang Town, Chaozhou City, Guangdong Province, Wudong Village, Wudong Mountain, harvest time: May 8, 2021 Yue Qing Standard: one bud and two leaves baking degree: slightly dried leaves: strips tight and neat, dark green brown, shiny, pleasant aroma: orchid, fruit, milk and sweet fragrance intertwined with each other, lasting. Tea color: bright orange taste: floral aroma intertwined with fruity, sweetness and a touch of milk, flowing steadily in the mouth, soft, mellow, smooth, strong sweet aftertaste, a unique mountain rhyme. Tea varieties: Yashi Xiang (about 30 years old) Tea Garden: Wudong Village Tea Garden (about 1400 meters above sea level) caffeine: appropriate amount of caffeine (less than 20% of a cup of coffee) stored: stored in sealed, opaque packaging; shelf life in cool, dry places: 24 months

Tea Mountain is picked only once a year in spring and is shrouded in mist all the year round. The fragrance of the tea is rich and distant, with saliva and sweet aftertaste, and it is still full of taste after brewing more than 15 times. The award-winning Tea Golden Leaf Award is the most important tea award in Australia, judging experienced professionals in the food and beverage industry for their carefully selected knowledge and extraordinary taste and we are excited to announce that in September 2018 this excellent oolong duck shit fragrant Phoenix Dancong oolong tea won the gold medal in the oolong tea category and the best oolong tea. Honeysuckle oolong tea, informally known as "duck shit fragrance", is a highly aromatic single clump characterized by its floral fragrance. In recent years, the popularity of this kind of tea has increased greatly. Wuzu duck shit fragrant Phoenix Dancong oolong tea is produced from Wudang Mountain. The red-yellow granitic soil is rich in organic matter and trace elements, which provides the best growth conditions for tea and locks up the unique and lasting "mountain" rhyme. Unlike other places, the alpine tea here is picked only once a year and is grown only using traditional agricultural techniques, with no pesticides and no fertilizers. From the moment the water was injected into the covered bowl, the fragrance of black duck shit broke out, full-bodied and changeable, with its unique orchid aroma interacting with the sweetness of the fruit, as well as a sharper and more intense mountain flavor. When you smell the tea itself, you may smell a light, fresh milky white aroma; the first impression is sweet, which is immediately replaced by a stronger aroma of the tea body, followed by a soft, sweet aftertaste without any bitterness. The aftertaste is accompanied by the overtone of tea; at the same time, this special single clump can be brewed many times and always maintain its unique taste and aroma. Note: Wudong Shan Cong, picking tea in April, often after light baking, the brown is green. It was then re-baked in June, September and December, respectively. After re-baking, the tea leaves show a dark brown-black color, which is significantly darker than before. In the first few brewing, the most prominent note is the fragrance of the flowers of the tea, which comes from the unwrapped tea; take a few more steps and the leaves will stretch out, allowing the aroma to blend into a more mellow, smoother taste. The re-baked cliff stone incense not only tastes more mellow, but also has a better interaction between taste and aroma.

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