Time for a little recovering with dancong. Dancong has been one of my favorite teas for a while, and I have recommended this particular one many times because of the quality, and the 5 dollar price tag. I haven't written a tasting note for it yet, so maybe it's time to do so.
I used 1/2 (7g) leaves, and after a rinse, I brewed it for 5s, 5s, 10s, 15s, 30s, 60s.
1: Dry leaves have a strong, fruity, peachy aroma. The initial taste is a little light, but I noticed the normal fruity, and peachy. This particular one also has a more noticeable roasted taste. Although, the roasted taste is very light. The taste comes out more in a peachy, creamy aftertaste.
2: A touch bitter, but not unpleasant. Again, the initial taste is light, but the aftertaste comes out really strong. The creaminess isn't as strong, but the peachy flavor got stronger.
3: This is more fuller flavored. Initially, it has a creme brule flavor that is balanced with the peachy flavor. This one has a honey-like sweetness, but is balanced by a light bitterness. Again, it leaves a lingering aftertaste.
4: A little underbrewed. It's similar to the first two.
5: A little minty. I think the tea is pretty much dead.
6: Not much flavor, and is fairly bitter.
Dancong is still difficult to brew right. I should have brewed the first two for about 10 seconds, and maybe do the third for 15s. Then maybe 30s, then 60s. It definately doesn't have 9 infusions in the leaves like I used to think.
Bad brewing aside, it truly is a delicious tea.