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I prepared this tea again, hoping to like it better. It does better with a rinse than without even though Red Blossom says their teas don’t need to be rinsed. It is still sharp and more astringent than I care for.

Dan congs can be difficult to brew. You need to dial in the correct leaf/water ratio, temperature, and steep time. What are your steeping parameters?

Hello Luckyme! Thanks for your comment and question. I’ve prepared it two different ways now. First, using about 4g of tea to about 4 oz. Water at 210f for 30 seconds, gong fu style. Several infusions and still can’t shake the sharpness. Then I tried to make it into a cold brew. I was sure that would mellow it but it still tastes bitter to me.

I guess I’ll jump in here real quick. First, LuckyMe is absolutely correct in stating that successfully brewing dancong oolongs depends on dialing in the leaf/water ratio, temperature, and steep times. They are notoriously difficult to dial in when brewing, and unlike many other teas, they are very finnicky and unforgiving. They tend to have a natural sharpness and intensity that can be overwhelming for those unfamiliar with them. One of the best known traditional brewing methods is to absolutely pack a brewing vessel with tea leaves and then start off with short infusions after a quick rinse to draw out those qualities at the beginning. I suppose the idea is that once one gets past the initial roughness, it is easier to appreciate the subtleties that such teas offer for the remainder of the brewing session. After initially struggling greatly with brewing dancong, I have somewhat standardized my brewing practices over time and now employ slight variations on what is the more or less one-size-fits-all approach that works with most teas for me. I know this may sound somewhat counterintuitive, but if I were you, I would consider increasing the amount of loose tea leaves you are using by roughly one or two grams while also lowering the water temperature by at least seven degrees. When I brew dancong oolongs, I usually go with about 6g of loose leaves in a 4fl gaiwan or teapot and keep my water temperature right at 203F. Definitely rinse the leaves prior to brewing. Give them a solid 10 second rinse. Also consider starting with shorter infusions. I usually start at about 5-7 seconds but have gone up to at least 10 in the past. If this approach does not yield desirable results, start adapting it. Consider reducing the amount of leaves you have been using by at least a gram (so, like 3g), reducing the water temperature (I have gotten good results out of brewing dancong around 194-195F), giving the rinse an extra second or two, and further adjusting steep times. The type of brewing vessel you use can also make a big difference. Even though dancong oolongs are temperamental and an acquired taste, they are well worth the time and effort it takes to develop an appreciation for them.