I was considering getting some to try! What notes do you get from this tea? (Also, lovely lovely pictures and set up!)
not too sure if this information would be any useful to you but this is my personal type of "tea record/profiling", and the particular record for Hojo's Lao Cong guihua dancong brewed CZ style, ratio around 1g/10ml, boiling hot water, quick steeps. standard cha-dan with no crushing in the middle gives the following profile
the light green vapory notes of the tea with hints of osmanthus floats on the surface of the brew, the scent hit you just before the sip. in the mouth, these notes then transition to a dominant honeyed orchid just as the "yun" of the tea kicks in and starts to rise exponentially. the yun reaches a saturation as the mouth feels comes in on the thick lingering sweetness with a light bitter at the back of the throat.
it is possible to "save" on this tea by using half the leaf quantity if desired (since this tea is around $6/gram), compensating with a slightly longer brew time, but in my single experiment the "yun" of the tea dropped significantly to around 30%, the tea's aromatic/taste profile became a bit more central shifted, not as intense/quick, and due to the longer steep, the tail end had a little bit of roughness, which i should have discarded than have it go into a cup