Harvested and processed in Spring 2020, the first thing of note about this duckshit dancong is the roast. The charcoal aroma comes through in the wet leaves, but does not overpower the peat and fragrance of the leaves themselves. The liquor is darker then the fragrant duckshit, but is still golden in appearance. The kougan, or mouthfeel, of this tea is outstanding, thick, warm, and full, this is the reason why so many processors prefer the traditional charcoal roasted dancing oolongs over the more modern gas or electric roasted fragrant styles.
Unlike the Fragrant Duckshit, or the Dawuye, this tea has been roasted three times over charcoal in the traditional way. This process takes several months, as the tea is roasted, then rested, and then re-roasted. Most finished teas get three roasts after the initial baking during production. This roasting allows producers to express their tastes, as many variables coalesce to determine the final flavor: these variables can include temperatures, time of roast, time between roasts, the quality of tea roasted, and the amount roasted at one time. Some of our friends at Huiwei come from old tea-producing families and have experience with this more difficult and finicky charcoal roasting process. We are very pleased with their roast, as it both preserves and enhances the quality of the tea.
This is the second season we have carried their tea.
Drinking Huiwei’s Winter Duckshit and their Spring Duckshit side by side is a lovely way to experience the versatility in dancong teas, as the two teas are made form the same trees and by the same processors, but are made into vastly different styles.