Short steeps, long face: this dancong is still astringent

[Absurd-Adjuster]

Question or objective: keep aroma but reduce drying finish
Tea category: Phoenix dancong oolong
Exact product: Honey Orchid Ridge 2025 Mi Lan Xiang
Vendor: River Gate Tea
Origin: Phoenix Mountain, Guangdong
Cultivar, if known: Mi Lan Xiang
Harvest season/year: spring 2025
Processing or roast: medium roast, traditional oxidation
Cake/batch number, if relevant: cake/lot noted above where applicable; otherwise N/A
Purchase/opening date: purchased 2026-06-09; opened 2026-07-04
Storage since purchase: sealed original pouch inside a dark cupboard
Style: gongfu
Vessel: porcelain gaiwan
Vessel material: porcelain
Nominal and actual filled capacity: 100 ml nominal / 90 ml filled
Filter or strainer: lid gap only
Kettle: stovetop kettle + thermometer
Vessel preheated: yes
Dry leaf weight: 7.0 g
Water volume: 90 ml
Water temperature: 90°C
Water source or mineral profile: low-mineral bottled water, 55 ppm TDS
Rinse: 5-10 s where noted by the recipe; otherwise none
Infusion schedule: 8 s, 8 s, 10 s, 15 s, 20 s
Agitation: none
Was each infusion completely decanted?: yes
Aroma: orchid and honey
Sweetness: medium
Bitterness: low-medium
Astringency: high
Body/texture: medium
Flavour: lychee skin, flowers, roast
Aftertaste: long but drying
Number of satisfying infusions: 6
Exact problem: mouth-drying astringency remains even with very short steeps
Desired result: keep aroma but reduce drying finish
Variable changed: temperature
Previous value: 95°C
New value: 90°C
Result: slightly softer but not enough
Dry-leaf photograph: available in the author’s notes; not embedded in this archive
Liquor photograph: available in the author’s notes; not embedded in this archive
Wet-leaf photograph: available in the author’s notes; not embedded in this archive
Video if pouring or drainage is relevant: pour/drainage video described in the post; not embedded in this archive

I have reached the stage where changing three things at once is only producing new kinds of confusion. The cup is giving me mouth-drying astringency remains even with very short steeps. The last controlled change was temperature: 95°C to 90°C, and slightly softer but not enough. I would like the next test to be one variable only. If you have brewed this exact tea, or something genuinely comparable in a similar vessel, that would be especially useful.

My target is simple: keep aroma but reduce drying finish. I am not looking for a new shopping list unless the equipment is actually the problem.

[Absurd-Adjuster]

Tested solution
Direct recommendation: drop leaf to 6 g.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: firsthand test by the questioner on Honey Orchid Ridge 2025 Mi Lan Xiang.
Change: drop leaf to 6 g.
Expected effect: less drying astringency with slightly lighter body.
Observed result: slightly softer but not enough.
Limitations: I would stop if the change removes the aroma you are trying to preserve.
Commercial relationship: none.

[Fermenter]

Same tea/batch
Direct recommendation: use 85°C water for the first three infusions.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: firsthand use of the same Honey Orchid Ridge 2025 Mi Lan Xiang in a closely matched setup.
Change: use 85°C water for the first three infusions.
Expected effect: softer finish with some aroma loss.
Observed result: not tested on this exact setup yet.
Limitations: My result is from a small number of sessions, so treat it as evidence rather than law.
Commercial relationship: none.

[Lentil-Seamstress]

Comparable tea
Direct recommendation: skip agitation entirely and pour immediately after filling.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: firsthand use of a comparable Phoenix dancong oolong with similar parameters.
Change: skip agitation entirely and pour immediately after filling.
Expected effect: cleaner early steeps and reduced grip.
Observed result: not tested on this exact setup yet.
Limitations: My result is from a small number of sessions, so treat it as evidence rather than law.
Commercial relationship: none.

[Wok-Dough]

Controlled test
Direct recommendation: drop leaf to 6 g.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: side-by-side or repeated one-variable test.
Change: drop leaf to 6 g.
Expected effect: less drying astringency with slightly lighter body.
Observed result: not tested on this exact setup yet.
Limitations: I would stop if the change removes the aroma you are trying to preserve.
Commercial relationship: none.

[Civic Fish Stories]

Comparable tea
Direct recommendation: use 85°C water for the first three infusions.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: firsthand experience with Phoenix dancong oolong in a different vessel.
Change: use 85°C water for the first three infusions.
Expected effect: softer finish with some aroma loss.
Observed result: not tested on this exact setup yet.
Limitations: Water chemistry may change the result, so I would not generalize this to every city.
Commercial relationship: none.

[Lentil-Seamstress]

Professional experience
Direct recommendation: skip agitation entirely and pour immediately after filling.
Applies to: Honey Orchid Ridge 2025 Mi Lan Xiang / Phoenix dancong oolong in a setup close to porcelain gaiwan.
Evidence: general brewing principle consistent with repeated tests; not this exact batch.
Change: skip agitation entirely and pour immediately after filling.
Expected effect: cleaner early steeps and reduced grip.
Observed result: not tested on this exact setup yet.
Limitations: My result is from a small number of sessions, so treat it as evidence rather than law.
Commercial relationship: none.

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