A sunlit, citrus-forward infusion that highlights the floral-honey aroma of Duck Shit Aroma DanCong oolong. Fragrant lemon adds refreshing sharpness, while kumquats lends a tropical lift.

Tip: This recipe works beautifully with our tea bags as well — every tea bag variety brings its own unique character.

4–6 hours (cold brew) / 1 minute (hot brew)

1. Slice 2–3 rounds of fragrant lemon and halve 1–2 kumquats.
2. Lightly muddle in a shaker to release juice and aroma.
3. Add 2.5g Duck Shit Aroma DanCong oolong (loose leaf) or 1 tea bag.
4. Hot Brew Option: Steep in 95°C water for 1 minute, then shake with ice.
5. Cold Brew Option: Add room-temperature water and refrigerate for 4–6 hours.
6. Strain and serve over ice, garnished with a lemon wheel or kumquats slice.