I drank a Xue Pian ( snowflake) Dancong from a heli tea sampler last night. The first time I had it I was not that impressed it really tasted mainly of mineral notes and not much else. The second time I doubled the leaf I originally used it and brewed it using the chazhou method ( lots of leaf and flash steeping) and it was a different animal. The mineral notes were still there, but the tea had these lovely honey nectar notes that I always imagine finding in mi lan xiang but haven't found yet. The leaf of this one was only mildly oxidized and were not completely folded into bars. The tea did have a nice resiliency using this method and I would be happy to try more Dancong of this fragrance type. The honey and nectar flavour lingered for a long time.
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