I’m adding a footnote to a previous tasting note. Today I brewed this using what I understand to be the brewing method of the Chao Zhou region, which is to fill a small pot (120 ml max) almost full with leaves. Don’t crush the leaves, but use as much as the pot will hold. Rinse twice as quickly as possible; it needs two for the leaves to open. Then fill the pot with water and immediately pour the tea. Don’t let it “steep” for more than a breath. You can reinfuse many, many times, so this way is no more expensive than using less leaves.
This tea was so good my head almost popped off. It actually compelled me to smile!
My understanding of the chemistry of this is that the leaves never get as hot as the temperature of the water. No risk of too much astringency (which is a concern with Dan Congs). And yet, you get a blast of tea oils nevertheless. And the aroma was strikingly more fragrant and different than before. Much more flowery (magnolia?) rather than just peachy, though peach is still there, too. Very full in the mouth.
I may also use this as an excuse to purchase another, smaller pot. Hehehe.