I have 250g of Spring 2013 dancong for sale. This is a nice tea now, after settling down for a few months. When it first came in it was quite mild and tasted predominantly of roast, but the aroma and flavor are much more prominent now after some rest.
This dancong has been re-roasted at least once because of the high humidity in this part of Southern China, and it is a little roastier than the previous dancong I offered on TeaChat.com. I have had great results brewing it with a technique that Imen, a California vendor who specializes in dancong, suggested (2g per 100ml for two minutes). I got some interesting complexity brewing that way in Chaozhou clay that I hadn't found with flash infusions. More than just the regular honey orchid, for sure.
Out of the 500g I originally purchased, I'm keeping what's left of 100g for myself (I've had three or four sessions of this tea so far). I've sold a few hundred grams already.
This tea is HK$150 for 50g. I have a vacuum sealer and will seal the tea in a fresh mylar bag (no vacuum sealing, as that would crush the delicate leaves), before wrapping the tea in bubble wrap and packing it up in a fresh box.