I’d assumed that this was a wuyi before reading Leafhoppers note, but the sharpness and minerality was Dancong. I was also a dummy with this one.
The dryleaf was very fruity, and reminded me of kiwi and salted grapefruit. I dumped the entire sample in my Gongfu2go tumbler, was going to flash steep it-until-I ignored it while cooking. 35 seconds, and it’s sharp, tart, mineraled, sweet, and bitter. Kiwi, grapefruit, minerals, honeysuckle, and a sour finish. A bit too strong, but something I could enjoy and work with.
I did too more flash steeps; one last night, and one this morning. The second steep was stronger with grapefruit for me, and again, a little bit too bitter and sour. The third steep needed a transfer of vessels, so I put it in one of my French Presses-NOT PUSHING DOWN THE PRESS OF COURSE (barbarians) for more room. Kiwi and more sour fruits. The tartness is a lot more balanced this time, with some mineral.
Now, another steep, 25 ish seconds, and more florals than fruits alone. Still sharp, but lilies, jasmine(or osmanthus?), again, honeysuckle, salt, char, fruit, and acidity. I can partially see peach, but it would be a younger peach. It’s still more kiwi to me with its tartness.
I could probably push this one, but it’s a bit tart for my preferences. I ignored wisdom in using more leaves than I should have, thus I get the session I have. Dancongs being tart or bitter is nothing new for me and why I either love them or dislike them. This one is in the middle. I personally liked the roast, and did not find it to be too prominent. I was more distracted by the acidity. I’m glad I tried it and it ranks as a tea in the variety I like, but it’s just okay overall since it was personally too sharp.
Flavors: Bitter, Char, Citrus, Floral, Fruity, Grapefruit, Honeysuckle, Melon, Mineral, Pleasantly Sour, Salt, Sour, Tart