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