House Roasting Duck Shit Oolong

House Roasting Duck Shit Oolong


Don Mei : Hey… Celine : [laughter] Oh my God! Don : Hey teaheads! This is Don from Mei Leaf.
In this video : House-Roasting “Duck Shit” Oolong. In this video I’m going to be explaining
the concept of house-roasting, and Celine and I are going to be tasting the results
of my experiments. This video is going to go under the “Single Tea Tasting” and the
“Drinking With Friends” playlists. If at any point in time you enjoy this video then please
give the video the thumbs-up. The more thumbs in the air the more tea videos are going to
come your way. [If] you haven’t subscribed to our YouTube channel yet [then]… Celine and Don : Go click that button! Don : Okay. So it’s a Friday [and] it’s been
a long week. I’m exhausted. Look at my eyes. You can really see it. It’s been a heavy,
heavy week. Celine : Yeah. Don : We are debugging the Mei Leaf web site,
which is going to be launched very soon – I promise you – and we’ll be making some announcements
on that. So, we decided — we just put out a video today about kettles – a kettle review
– but I just thought it would be nice to have a session on a Friday [to] celebrate the end
of the week with some Dan Cong “Duck Shit” Oolong. [For] those of you who don’t know
about this tea we’ve done tastings on “Duck Shit” before, [and] I will put a link in the
description below. We’ve also done extended videos on our trip to Wu Dong mountain, so
you can look at that and you can watch how Dan Cong tea is made. Celine : Mmm. Don : But for the past couple of years I’ve
been really interested in experimenting with house-roasting my own tea, right? Celine : Yeah, you have. Don : [laughter] “Yeah, you have.” [ROLLING
EYES] Sorry, [she] hears about all of my obsessions late at night, so that’s why she’s got that
slightly tired voice. But yes, I’m excited about house-roasting tea. So, basically, the
way that it works with most Oolong teas is after it’s been finished at the farm it’s
called “Mao Cha”, and then it’s sent off to roasters, usually. Sometimes it’s done on
the farm, but a lot of times it’s sent off to other roasters, or they’re taken to a different
place where they’re roasted, and in the case of Dan Cong it’s roasted over charcoal. Celine : MmmHmm. Don : For most Taiwanese Oolongs it’s roasted
in an oven – a special electric oven – so it’s not got that extra charcoal taste. But
Dan Cong is from South China and is charcoal roasted, right? Celine : Yeah. Don : But I really love the idea of playing
around, and trying to come up with our own roasting parameters to try to [learn] about
how we can influence the flavor of the tea ourselves. So I’ve been doing experiments,
kind of, outside [of] her realm. I’ve been trying to basically do experiments, because
I wanted her to be blind… Celine : For tasting. Don : … for tasting. Celine : Which I like, actually. I like that
idea. Don : I know. I know you do. So, finally,
after lots of experimenting I have come up with a house-roast for our “Duck Shit” which
[personally] I really like. So I’m interested to see what she thinks. Celine : Yeah. Don : So on the left here – or on the right
for you – we have our original “Duck Shit” Oolong. This has been a mainstay of our Mei
Leaf selection for a while. People love this tea. It’s a really, really good tea. As I
said, we’ve done videos about it, so you can see those videos. [That’s] the original, and
over here is not the same batch, right? [What] I did is I contacted the same farmer, so it’s
pretty much [exactly] the same, in terms of plants, etcetera. But this is a slightly different
batch where they haven’t roasted the tea as much. [It’s] not as fully charcoal roasted
as this one, because I wanted to see how much I could influence the flavor of the tea. Celine : Oh, interesting. Okay. Don : [You] can kind of see a difference,
right? Celine : You know what? At the beginning I
felt, “Eh, it’s kind of quite similar.” But looking at it up close it does look a bit
darker, this one. Don : Do you want to hold it close to the
camera, and then we can …? Celine : Without spilling everything? Okay,
good. Don : Okay ready? Celine : Yes. Don : So I don’t know if you guys can see,
but this one here looks – for me, to my eye – slightly lighter than this one. [This] is
the Mei Leaf house-roasted “Duck Shit” Dan Cong, and this is our original “Duck Shit”
Dan Cong. So now is the moment of truth for me, because [I’ve] been doing a lot of experimenting
[and] I have been actually wasting — not wasting, but I’ve been using up a lot of “Duck
Shit” Oolong. Celine : Well, you would have to though. Don : Yeah, because there [are] lots of parameters
that you need to think about, but I would like for you to finally taste this. Do you
want to heat these up? Celine : Yeah. Don : [Then] we can give the leaves a smell.
So in terms of roasting, if you’re interested in doing your own roasting yourself, then
what you need is to have a clean oven. You don’t want to be using that oven for food,
because if you’ve used it for food [the] smell of the food will go into the tea. [It] needs
to be a clean oven, so [I’ve] purchased a dedicated oven to experiment with this. It’s
electric – so not gas – it’s an electric oven. Celine : Where did you put it? Don : It’s at work. Celine : Oh. Don : Yeah. [It’s] electric. I don’t think
you should use gas. Obviously, this is similar to the Taiwanese style of roasting, so [you’re]
using just hot air, essentially, to roast it. I’m not going to give you too many details
about the parameters. I hope that you forgive me for that, but I have experimented a lot,
a lot, a lot, and [I’ve] come up with what I think are the right parameters for this
tea, [so] I don’t want to be just spreading them out everywhere. But I will tell you that
temperature ranges between 75 [degrees] to about 130 [to] 140 [degrees Celcius] is the
kind of roasting temperature. Celine : That’s not that high. Don : No, it’s not. [It’s] about a slow roast.
It’s not something that you want to do [with] high heat. You can experiment, if you’d like,
with high heat. I’ve found that higher heat brings out too much bitterness, and is not
really a good thing. Also, the length of time is important; too short obviously doesn’t
have an effect, and too long and the tea starts to taste a bit like you’ve lost some of the
aromatics. So it’s about trying to maintain the aromatics. Celine : Oh. Don : But what happens when you roast the
tea, I think, is that you do two things: you’re changing the flavor, so it’s modulating and
adding extra,[different] flavors as it’s kind of roasting the flavor compounds in the leaf.
[The] second thing it’s doing is it’s actually changing the texture, and for me that’s the
key with Dan Cong, because you know how sometimes Dan Congs… Celine : You mean in your mouth, like as you’re
drinking it? Don : Yeah. Anyway, maybe I shouldn’t say
too much, because otherwise I’m going to be feeding your agile mind with too much information.
All right, so… Celine : How many grams have you put in? Don : This is 8 grams. Celine : Oh, yeah. Don : All right, so I think that what you
should do first — so this is the house roast, yeah? Celine : Yeah. We [sniffed] them? Don : Yeah, but I think you should close your
eyes. Celine : Oh. Don : Well, we might as well do it semi-blind.
I’ve already tasted these, so — I’m going to put these down. Celine : I don’t need a blindfold. I’m not
a [cheater]. Don : All right. Don’t put your finger — Oh!
I haven’t put a sticker on these pots! My bad. Celine : Remember! Don : Okay, so this one here is the house
roast, so we’re going to have to play track on this one. So, eyes closed, right? Celine : Don’t mix them up this time, as in
like trick me. Don : Here you go. I’ll take the lids off.
Okay, so sniff away. See if you smell a difference in them. This is not necessarily about which
is better – because we love our “Duck Shit” Oolong – but whether or not there’s a difference,
and if that difference is a pleasant difference, or if it’s something that [she] doesn’t like. Celine : Holy cow! That is very, very, very
different. [Honestly] that smells like two different teas. Don : Really? Celine : Which freaks me out a bit, personally. Don : Any preferences, or just different? Celine : I kind of… mmm? It’s just different,
because one smells.. Don : They smell very different. Celine : … fruitier, and then the other
one… Oh, what’s that smell? It’s very hard to… It’s like creamy. Yeah, anyway. It smells
good. Don :So [you] said one smells fruitier. Which
one smells fruitier? Celine : Fruitier and creamy. Don : Okay, so if you had to guess which one
is the house-roast which one would you guess? Celine : This one. Don : Okay. Right. Celine : But it doesn’t smell roasted. You
know? It doesn’t smell like… Don : Okay, you can open your eyes. Celine : Oh [laughter]. Don : All right, so now they’re back in the
order, so this is the house-roast and this is the other one. Let me just put this. Celine : Wait, so the one I smelled that was
fruitier was the house roast? Don : No. It was the other way around. Celine : Oh. Don : Okay, so now let’s brew [these teas]
up. Let’s give this a rinse. Celine : Yeah. Mmm… Mmmm… Mmmm…Mmmm…
Mmmm. Don : [Listen], if you age Oolongs – so if
you are aging your Oolongs – then ít’s always good every so often… Celine : Whoops! Don : … usually once [every] year, or once
every couple of years, to re-roast your Oolongs, and you can use the same technique. So having
an oven which is dedicated to tea – or at least a super, super clean oven – and then
roasting it at around those temperatures. You can figure out [the] temperatures that
you’d like, and you can see if it makes a difference. I really think it makes quite
a significant difference, from tasting the raw — [not] raw, because it was charcoal-roasted
– but from tasting the charcoal-roasted Dan Cong [compared] to my house-roasted Dan Cong
there is a big difference. All right. Let’s smell the wet leaves. Close your eyes again…
Okay. have a sniff [and] see if you… Celine : [SMELLS TEA] Oh my God! That smells
so good [laughter]. Sorry, that was very low. That smells very good. [SMELLS TEA] Oh, interesting.
It’s kind of become similar. Don : [SMELLS TEA] Oh! The smell of these!
Oh! I love, I love, I love this. Celine : That’s so mad. Don : [SMELLS TEA] Again, [it’s] different. Celine : Sorry. Can I open my eyes now? Don : Yeah. Celine : Oh [laughter]. That one kind of smells
like creamy broccoli soup. Don : “Creamy broccoli soup”. Celine : That’s really weird. Don : Oh! [laughter] Yeah, I know what you
mean. [laughter] I really do know what you mean. Celine : You know? Don : That’s so interesting. That sounds so
unpleasant, but it’s actually [a] really nice smell. Celine : It’s a really… Don : And this one? Celine : … nice smell. [SMELLS TEA] I can’t
pinpoint that one. Sorry [laughter]. Don : Okay. So if you had to guess which is
the house-roast? Celine : Oh! No! It’s quite hard. I’m kind
of tempted to say this one. Don : Okay. You’re right. That is the house-roast.
Okay. Let’s make sure that’s really hot, so let’s get the temperature up. Celine : Oh, right. Don : [I’ll] be interested to hear what you
guys think. If you’re planning, or if you have done your own roasting – your own tea
roasting – please do let me know your thoughts on roasting. [The] reason why I picked Dan
Cong IS — okay, I’ll say it. The reason why I picked Dan Cong is because Dan Cong is one
of those teas [which is a] quite temperamental tea, right? Celine : Mmm. Don : It can be a little bit astringent, right? Celine : Mmm, true. That’s true. Don : Right? Generally, [with] Dan Cong [teas]
you have to be a little bit more cautious about how you brew it, [but] obviously, if
it’s a good tea it’s a good tea, and you’ll be fine. But [if] it’s not been roasted perfectly,
or [there’s] just something a bit off, you can feel it in the astringency. [What] I wanted
to try to do was to choose a tea that had been roasted relatively lightly – not too
much – and it did have a slightly raw taste, and then for me to try to change it up. Okay. Celine : Okay. Yeah. Don : So. Celine : Am I meant to put it in a particular
cup? Don : Okay. Yeah. Hold on. No. Let’s do this
properly. Celine : Because I rinsed the cup. Don : So this is blue here. Okay, so [let’s]
count the same. We want the same amount of water. Okay, you can put that down. Celine : Where should I put it? Don : I’ll do it. Okay. So that goes in there
like that. Celine : It’s all mine! [laughter] Don : So that’s the house-roast… and that
goes in here. Okay. Celine : I think that was pretty good timing. Don : Pretty good. I know we’re not doing
the best job with stopwatches and everything, but right. Do you want to hold that to the
camera…? Celine : Yes. Don : … and see if they can see a difference?
So this is house roast. Celine : House roast, [and] not house roast. Don : Don’t move that around too much. Okay.
So [there’s] not really any difference to my eye, too much. Celine : This one looks darker a little bit. Don : Right. [There’s] hardly any difference.
I mean it’s [a] very, very, very small amount of difference. Okay, so are you ready? Celine : To taste? MmmHmm. Yes. Don : Before you… there’s a tiny bit more
in here. [SIPS TEA] Okay, so this is hot. Celine : Oh, great. Don : Okay? Celine : Okay. Don : So small sips, because otherwise you
will burn yourself. Celine : Yes. Don : We [don’t] have the Gong Dao Bei. We’re
going a bit low-fi today. Celine : Rouge. [laughter] Don : [laughter] We’re going rouge. Okay,
so are you ready? Celine : Yes. Don : I’m going to move these around . Celine : Dun… dun… dun… dun…dun…dun. Don : Okay, so here’s one. Be careful. It’s
hot. Hold the top. Celine : Just give me one at a time. Don : Okay. Don’t touch the bottom, because
you can feel the sticker. Celine : I didn’t think of that, but okay. Don : I don’t want [you] being accused of
cheating. Celine : True. I am not a cheater. [SIPS TEA] Don : [SIPS TEA] Oh! That’s such a good tea
though. Celine : Oh my God! [It’s] so good. Don : So [for] the original “Duck Shit” Oolong
the flavor notes that we came up with before is the Bakewell Tart flavor notes. It’s almonds.
It’s some cherry notes. [It’s a] really kind of biscuity warmth, but with a freshness like
a kind of stemmy, kind of grapey, kind of freshness to it as well. But that’s true for
all Dan Cong [teas]. So if you take a Mi Lan Dan Cong, or a Xing Ren Dan Cong, you know,
all of them [tend] to have that slight greenness to them, and that’s what I’m interested in
playing with in terms of the roast. Celine : Very good descriptions. [laughter] Don : Okay. I’ll take that away from you,
and I’ll give you this one. Celine : [SMELLS TEA] I love that fact that
it leaves such sweetness in your mouth, and it’s not sharp, you know? It’s quite smooth.
[SIPS TEA] Ah! Don : Different? Celine : Different. Don : Okay, describe. Celine : This is more minerally. Don : MmmHmm. Celine : Hang on. [SIPS TEA] Don : Lovely sounds you’re making. Celine : [laughter] Don : Oh, we didn’t give any of our tea to
the little elephant. Celine : Oh no! That was from Thailand. Don : Yes, we picked this up from Thailand. Celine : [SIPS TEA] Okay. Don : Do you want to try the other one, or
are you happy to discuss. Celine : I’m ready to discuss. Don : Okay, open your eyes and tell us. Talk
to us. Celine : Both of them were really nice in
terms of the smoothness [and] the sweet aftertaste, but one of them was fruitier than the other
one. The other one was kind of more floral, I found, like more — hmmmm, what [are] those
notes? Like spring flowers. [It] reminded me more of that, but then still the creamy
notes come through. So that was really interesting. That was kind of, actually, quite different,
in essence. Don : Okay, so you tried two, right? Celine : Yeah. Don : The first one – which one’s the fruitier,
the first one or the second one? Celine : The first one. Don : So the first one was fruitier…? Celine : Yeah. Don : … and the second one was more floral,
did you say? Celine : Yes. Don : Okay. Celine : Yes. Don : Any difference in texture? Celine : No. Don : Okay. Celine : I actually thought that I would get
a difference, but I didn’t. [Both] of them were really quite [lingering] on your tongue,
and it’s not a [fleeting] thing, so I think it’s still coating your mouth, like both of
them [were] coating. But there was a freshness with the second one that I didn’t get with
the first one, which is… Don : Freshness with the second one, which
you didn’t get with the first one? Celine : Yeah. The first one was much more
like [a] baking. Don : And the first one was the fruitier one? Celine : Yeah. Don : Okay. So the first one is the house
roast. Celine : Really? Don : Yeah, and the second one [is] out “Duck
Shit” Oolong… Celine : Whoa! Don : … which we currently have. But I have
to say this is about to run out of stock, In fact, I think it’s pretty much out. Celine : Yeah. Don : It’s like [down to] the last two packs,
so we’re moving over to the house roast, if you approve it. Celine : Does it mean that it changed over
time? Because [the] house roast reminded me of actually how I first tasted “Duck Shit”,
you know? Don : Okay. Interesting. Celine : The first, ever, time I tried it. Don : Well, the roast does die down. The roast
does die down, but i don’t think so. For me it tastes very similar. Okay, have a taste
again. Now you know [that] that’s the house roast, right? So you can taste them. Then
I’m going to talk about how I feel that they’re different. Celine : [SIPS TEA] That’s mad. [SIPS TEA]
That’s crazy. This is why I love tasting teas next to each other, because if I had that
by [itself] then I would just have said, “[It’s] like creamy. It’s got butteriness.” But because
I’ve had this one next to it this one’s got so much more of the fruity notes that it reminds
me more of that tart. Don : Yeah. [I] completely agree with you
on one thing, and I disagree with you on another. Celine : That’s good. Don : All right? So the first thing I agree
with is [that] this one is more floral than this one, right? Celine : Yeah. Don : The second one you tried was more floral. Celine : Yeah. Don : It is. This is fresher, it’s lighter,
[and] it’s more floral. Celine : Right. Don : This one is darker. It’s got more of
that biscuity warmth, and it’s got more baked fruit, kind of, fruity kind of notes to it. Celine : Yeah. Don : Right? So both [are] excellent teas.
I’m not going to say [that] one is better than the other. This one’s a little bit of
a lighter, floral “Duck Shit” Oolong, [whereas] this one is a little bit more of a darker
— not in terms of “darker” in terms of taste, but just in terms of warmth. Celine : Yeah. Don : There’s like a more warm, and a little
bit more fruity [taste]. The fruit is like… [SIPS TEA] – so I’m getting more like coconut… Celine : Yeah. Don : … coconut, biscuits, and — so this
is more almonds and flowery, and this is more coconutty, biscuits, and the fruit is like
[still] cherries, but it’s maybe more baked cherries. Celine : Yeah. It’s like cherries in the oven
sort of thing. Don : Yeah. This is more like fresh cherries,
and this is more baked cherries. Celine : [It’s] like more syrupy. Don : Yeah. Celine : Yeah. Don : So there’s a definite difference in
taste. Now, there are two different batches in terms of the roast, but [it’s] pretty much
the same tea, but the roast is different. So this is more charcoal roasted, which is
weird, because that actually tastes more warm than this one. Celine : Mmm! Don : In terms of preference [of] flavor I
think [it’s] just a matter of what you feel like. Celine : Yeah. It’s true. Don : However, where I disagree with you is
I think that there is a clear difference in the texture. Celine : Oh, really? Don : For me, the texture is very, very different.
For me, the texture of this one is much lighter, much thinner, and a little bit more drying,
whereas this one is super-smooth. It’s ultra like syrupy and smooth to me. Celine : Hmm. Don : [SIPS TEA] This has more of the [minerality]
and a bit more dryness, and this one here [has] got — you’re waiting for the grip to
come, but it doesn’t come. It’s like it just coats your mouth and becomes very, very smooth. Celine : It is more buttery, but I thought
that was more like the flavor profile. Don : I’m actually talking about the physical
sensation on the back of my throat. It feels more lubricating than this one. [I] don’t
need to a blind taste on this because I know the difference. Celine : Oh, go on! Don : All right. I will, but it’s pretty clear.
[SIPS TEA][I’d] be shocked if that’s not the house roast. [SIPS TEA] You’ve done a tricksy
on me. 7 Celine : [laughter] No! Why do I laugh before
it actually happens? Don : Yeah, but it’s so obvious. Celine : Anyway. You know. Don : See, I really like this one as well.
It’s just different. This is brighter, and a little bit more flowery, and this one is
more biscuity, it’s got a bit more coconut, a bit more butteriness, and some of that kind
of cooked fruit. Celine : I’m just glad that you — like, that’s
so nice, you know? I think you’ve done a really good job! Don : So you approve? Celine : Í’m impressed! Don : So can we pack them and sell them now? Celine : Yes. Don : [laughter] Okay, good. I [think] I’ve
used up probably about half a kilo of “Duck Shit” Oolong in the experimenting of this,
but [it’s] worth doing just to try and understand how these things work. I have [over-baked]
it [and] [under-baked] it, but this, I think, is the right level, and I hope that if you
get a chance to taste this tea that you agree. I’m not saying it’s better. I’m just saying
it’s different, and it’s great that you can start to actually affect it — we can start
to affect it here in London with our own experimental kitchen, and try to tease out flavor profiles
in the tea that we really want to get out of them. Celine : I’m annoyed! Don : Why? Celine : That you drank so much “Duck Shit”
without me. Don : Believe me, this is the best of the
batch…. Celine : [laughter] Don : … so you shouldn’t be too angry. Celine : [laughter] Oh. It is good. It is
really, really good. Don : It is. It is. Celine : I’m actually quite shocked at how
fruity and like intense, in terms of the fragrance, it is. Don : It’s really like [rounded]. It’s really
rounded, whereas this is a bit more cutting, and a bit more [minerally], and a bit more
thin. Celine : Yeah. Don : But both [are] delicious. So if you’ve
tried our “Duck Shit” Oolong then purchase a pack of the house roast and see if you notice
a difference. I’m sure you will. Celine : Yeah. Do the taste test, if we have
some left. Don : Yeah, if we’ve still got some left that
would be great. [Do] let us know if there are any experiments that you are doing with
roasting tea too. Celine : Oh yea. Celine : All right. It’s Friday. We’re going
to keep drinking these teas, and we’re going to be uploading this one tomorrow. That’s
it teaheads. If you made it to the end of this video then please give the video the
thumbs-up. Check out our YouTube playlists and let us know if there are any videos that
you would like us to make. If you’re ever in London then come visit us in Camden to
say “Hi!” and taste our wares. If you have any questions or comments then please fire
them over. Other than that, I’m Don [and] this is Celine from Mei Leaf. Thank you for
being a part of the revelation of true tea. Stay away from those tea bags, keep drinking
the good stuff, and spread the word, because nobody deserves Don and Celine :…bad tea. Bye [WAVING]

21 thoughts on “House Roasting Duck Shit Oolong”

  1. Watching it was delightful ๐Ÿ™‚ and great timing with it. I just got a new pack of Dan Cong, didn't had a chance to brew it yet. My next Gong Fu session definitely will be with it. I personally tried roasting but only with Japanese teas like Hojicha that were getting roasted right before brewing – for me this procedure impacts the flavour in a really nice way :))

  2. i would really like you guys to Do a video about Umami. I had a tea party with my friends and started to diskuss this flavour and it was really hard to make them understand what its like. I Think I have understood because of all my japanese tea drinking. but Im not totally sure!

  3. I really love your channel and have been following you since a few weeks now. Today a colleague told me that I should try Lapsang Souchong and the first thing I did was go to your channel to see what it is and what you think about it. I just went to the tea store and the shop sold me 20 grams to try it. The smell of the leaves is very smoky. I decided to brew it very light (only a coffeespoon of tea leaves for 1 cup) and I'm happy that I did. The taste is a mix of so many flavors. First smoky with a sweet aftertaste, but also a hint of flowers and another taste I can't describe. I don't hate it, but I'm not a fan. I'll try to make it stronger next time and see if I like it better strong. Otherwise, I'll just give my leftovers to my colleague ๐Ÿ™‚

  4. I just received the house roasted one and I can say I am in looooooove, very smooth and smell of it reminds of something in my childhood, a perfume or something . I still have the previous batch and I am planning to do a comparison soon. BUT I can say I already love the house roasted more !

  5. Fantastic video. It's this natural interest in experimenting and understanding how tea works on every level and the overall passion for tea that comes through in all your videos that made me order samples of pretty much every non-blended tea you still had in stock and a bit more of the ones I figured I'd like. I feel like I'll be buying tea from you a lot in the future ๐Ÿ™‚
    It's probably only a matter of time before you try growing your own tea in a greenhouse in London ๐Ÿ˜€

  6. Hey Don! You should step up your precision at tea brewing. A scale and a timer would be great to keep the variables equal. Love your videos, thanks!

  7. Celine at 22.20-22.50 was so funny…๐Ÿ˜๐Ÿ˜๐Ÿ˜ Love her mischiveous expression ๐Ÿ˜˜ I enjoyed this video very much. Thank you ๐Ÿ™

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