Duck Shit Fragrance, officially known as "Silver Flower Fragrance", is a fragrance type of Phoenix Dancong tea from Chaozhou, Guangdong. Its aroma is similar to honeysuckle and belongs to the category of oolong tea. Duck poop fragrance, in fact, does not have the "fragrance" of duck poop. 'Duck Shit Fragrance' is just a generic name for tea. This' duck poop 'is not the same as' duck poop'. Although the name 'duck poop fragrance' may not be elegant, as a name for Phoenix Dancong, it can be said that 'great vulgarity is great elegance'. In 2014, Duck Shit Fragrance was renamed Silver Flower Fragrance. But because people who love it have long been accustomed to the name "Duck Shit Fragrance", the name "Duck Shit Fragrance" has been used to this day. The brewing of Phoenix Dancong Duck Shit Fragrance Tea requires key points such as water temperature, tea dosage, and brewing time. The specific methods are as follows: Brewing steps 1. Warm the cup and wake up with tea Boil water to wash tea utensils such as lid bowls, fair cups, and tea tasting cups, rotate along the wall to wash warm tea utensils, and stimulate the aroma of dry tea. ? 2. Tea infusion and gentle steeping Take 8 grams of dry tea and put it into a covered bowl. Quickly wash the tea with boiling water (no more than 3 seconds), and do not drink the washed tea water. ? 3. Water injection and soup extraction First 3 bubbles: Slowly pour boiling water along the edge of the bowl, and wait for 5-8 seconds to release the soup, stimulating the high aroma. ? 4-6 bubbles: extended to 10-15 seconds, highlighting the honey flavor. ? After 7 bubbles: Extend to 20-30 seconds, release the fir flavored tail water. ? 4. Separate soup and drink Slowly pour tea along the wall of the fair cup, preferably 70% full. When drinking hot, you can use a combination of a fragrance cup and a tea cup to experience the fragrance of the flowers. ? key parameter Water temperature: Use boiling water at 100 ? throughout the entire process, continuously rolling away. ? Tea set: It is preferred to use a covered bowl or purple clay teapot, and warm the cup in advance. ? Soup requirements: Each brew must be drained of tea soup to avoid mixing. ? Common Misconceptions: Avoid insufficient water temperature causing the aroma to not be stimulated. ? The first three bubbles should be fast in and out to avoid bitterness. ? Suggestions for Four Seasons Drinking: Spring/Summer: Cold soak with mint leaves or pair with horseshoe cake. ? Autumn/Winter: Tea making method paired with dried tangerine peel or charcoal roasted peanuts