Like with any Dan Cong Oolong, it’s easy to over steep so I like to brew it gong fu with very short initial infusions until about the 3rd or 4th infusion and then begin to drag it out a little longer.
The fruity notes of this tea are most apparent off the aroma of the wet leaves which look beautiful during the first couple of infusions just before the leaves start to unfurl.
While it is easy to over steep if not attended to, I do find that this tea can be brewed well on the go if you use less leaf in a cup and pour some hot water over it. I’ll do this in class, and as soon as I taste a slight bitterness, I’ll pour more water over the leaves from my thermos.
Definitely a good example of a Dan Cong. I would recommend picking some up if you’re ever in LA Chinatown.