Typically, Dancong are roasted throughout summer until late September's Mid Autumn Festival. During my sourcing trip this year in May, I decided to purchase 250g of unroasted Peach Kernel Dancong to better understand the effects of roasting.
Wet leaf smells of toasted seaweed. Sweet broth with elegant finishing breath, menthol feeling in back of the throat. Floral aroma on the lid and empty cup is delayed until 2nd infusion. The caramelized sugar notes are not as apparent as the roasted Peach Kernel Dancong. Thinner mouthfeel. Broth isn't as rich, or smooth. Slightly astringent. Should probably brew at 95C.