A tea friend said Dancong Oolongs are often the toughest teas to figure out, and less tea in the dose often results in better flavor/scent. Working on restraint, never my strongest suit, with this Lao Cong Man Tang Xiang Dancong Oolong from Tong Xin She Teahouse.
@ellestad@tea For Dan Cong and rock oolongs I usually use just boiled water, 6ish g per 100 ml but sometimes 7 g sometimes 5 g, and 20 second steep times. I used to like those teas sweeter and more aromatic with less bitterness and body, so I brewed them with colder water and shorter but nowadays I prefer the full package and I don't care that much about the bitterness. For some rock oolongs (don't know about Dan Cong) it is possible to brew them extra hard with boiling water and nearly minute brew times.