The origin of Nai Xue duck shit fragrance Dan fir and the origin duck shit fragrance Dan fir tea is suitable for how many degrees of blistering duck shit fragrance what are the characteristics

"Duck shit incense is part of the respected Phoenix Dancong tea family, which is produced in Fenghuangshan, Guangdong Province, China," he said. "traditionally, the tea in this mountain is picked from a grove or bushes, creating local characteristics. Rumor has it that the farmer behind duck dung (which smells or tastes like duck dung) doesn't want anyone to find out the secret of his planting, so he gives it an unattractive name (in fact, compared to 'honey orchid', 'orange blossom' or 'almond'), and then it stays. " When people ask the farmer what is the secret of his tea, he will answer, "Duck shit." Cowen added that the Chinese characters literally mean "shit", not "feces" or "poop". In spite of this, the name caused a response, and it was obvious that Cowen did not mind, because it attracted people to want to know more about tea, which was his goal. Tea is the most consumed drink in the world, consuming an estimated 3 billion cups of tea a day, but according to the resources you refer to, the United States barely enters the top 10. According to the American Tea Association (Tea Association of America), US households consumed more than 80bn servings of tea last year, but only 15 per cent were hot tea. Americans like their iced tea. Can the fragrance of duck shit be red? Cowen thinks so.

Gian Carsa, vice president of Jenna Tea, said: "what I see now is that tea is on the road to more expensive boutique coffee." According to Khalsa, more and more stores are beginning to see the value of selling high-quality, delicious, organic and fair-trade tea, which will lead to higher quality, better varieties and more cash registers. He added: "more and more people are looking for a higher quality tea experience, just like they are looking for coffee." "more and more people are also turning from packaged tea to gourmet, whole-leaf tea, which is a higher quality tea experience." Sarah Ross (Sarah Rose), journalist, author of "Tea Bandit" (For All the Tea in China): England steals the world's favorite drinks and how to change history (Viking) agrees that tea is found to be of poor quality in many supermarkets, but adds that tea lovers do not need to go far to find quality, especially since there are so many experts mixing and selling today. Of course, there are exceptions. She is a fan of Irish Barry's Tea, which she thinks is a great supermarket brand. It is not a rumor that instant tea is becoming less and less, and loose tea is becoming more and more popular. According to the American Tea Association (Tea Association of America), Americans are attracted to better tea, especially in specialty tea and coffee shops. Tea is also becoming more and more popular in cocktails. Tea as a cocktail Ross says plant extracts tinctures and extracts have always been part of the bartender's toolbox. After all this is bitter wine. "Tea is another plant in storage, but since the bar, bartenders have been mixing plant extracts." Although tea may have been in the toolboxes of many bartenders for decades, it has become more and more popular as better-quality teas become more available.

"Tea goes really well with cocktails because it's a great cornerstone of a complex but easy-to-make drink," said Jon Ruiz, AMK Kitchen Bar's beverage director. "basically it's a three-step process that provides endless unique and delicious combinations." Tyler Fry, Violet Hour's bartender, first turned to Earl Gray when he started trying to create original cocktails. "Tea and rum are obvious; come on, five-spice rum, how can you not drink it?" Fry tried to create a drink that showed the basic spirit, and that was the way he chose tea. "Chai and rum. Earl Grey Tea and gin. Oolong tea and Cr è me de Cassis. Chamomile and Scotland. From there, you try to come up with the simplest cocktail based on the classic recipe and let the tea and wine sing a duet. " Frye admits that many people ask him to mix their fancy flavored tea into cocktails, but he prefers to avoid complex mixed teas and too many seasoned teas (his biggest exception is Massala). Fry added: "when you walk into a boutique teahouse and find that the name and taste of tea have read like a cocktail, I don't think it makes sense to further disturb the cocktail with this busy taste." "I prefer blackcurrant oolong tea (gin, lemon, Cr è me de Cassis, orange bitterness with Wuyi oolong tea) to cocktails with overfermented pink passion fruit lemon ointment." For those who like pure tea, there is also the smell of duck shit.