Dancong, or phoenix tea, comes from the Phoenix Mountains in China’s southeastern Guangdong province. With strong aromatic qualities, tea bush varietals destined for Dancong are named after their most striking olfactory feature, like peach, almond or ginger and so on. They are also the trickiest tea to brew, where striking the balance of a tasty brew is seconds away from either bland wateriness or an astringent mess. There are two ways of brewing this tea. The first is the Chaozhou gongfu tea brewing style, which you can read more in depth following the link but will get a quick run down here. Fill your brew vessel (really nothing larger than about 150ml in capacity here but the smaller the better - this style of brewing will hit you like a ton of bricks anyways!) about most of the way - 80%. Just eyeball this. Use boiling water, drink the rinse. One of the most distinct flavor changes, for this style of brewing as well as the following one I detail, that make the brew tastier is pouring water around the rim of the entrance of your vessel instead of directly over the leaf. I am not sure why, and I do not find tiny, finicky changes like this usual ever affect the resulting brew, but this one does. With the Chaozhou style the steeps can basically be flash steeps (pour water in and then immediately back out) for about 10 to 15 steeps yielding rich and rewarding brews. Now, this way gives lots of astringency still but it complements the brew. This is more simple than the instructions on the link above but I have found it works nicely. It is a matter of taste. If the astringency is too much take out some leaf and proceed as below, adding the leaf back in once the strength has lessened.
For a more standard and less extreme style of brewing use 1g/30ml. Use boiling water, drink the rinse if you want and start with very quick steeps, flash or no more than 3 seconds. Do not forget to pour water around the rim of your vessel here and not directly on the leaf. For the first few steeps you can retain this time and slowly increase. Around steep 6 you might find yourself at ten to 15 seconds, waves of aromatics and light rocky bitterness in a dance on your tongue.