My French tea host gave me this tea from Teahub
It’s a dancong. I’m not sure which one.
Dancong, much like Wuyi, tend to be difficult to decipher when dry. I can’t really predict how they will taste based on how the tea looks. You can guess a little by the way it smells, but even then, it’s not a guarantee.
Needless to say, this is quite a bit lighter than my normal dancong. The first impression, and in fact, the lasting impression, from this tea is that it tastes very similar to a Taiwan oolong, with a bit more fruitiness, and a bit less of the metallic taste from Taiwan teas. It’s very smooth, and very low in bitterness, which is nice, as dancongs tend to have a bitter edge. However, the water is also on the thin side of things. Bubbles that form during pouring pop on their own without encouragement. Then again, maybe I’m judging it by puerh standards. The tea is quite resilient in terms of rebrewability.
The leaves are very thin as well. I couldn’t peel open any without tearing them. I’m not sure if that’s good or bad. I should examine my dancong leaves a little more closely and do a comparison…. as I generally only really bother with serious wet leaf investigation with puerhs.