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The dry leaves smell salty and umami, sort of like light kombu.
I did two quick rinses of this tea.
There is a super-light roasted scent to the wet leaves with that saltiness in the background. The wet leaves are a dark green, and produce a fairly light-colored, light-scented liquor.
For me, each steep has a light-roasted taste. Slight bitterness. Thick and smooth coating left in the mouth.
I have read that dancong can be difficult to steep well, so I think I will need some more practice!