It's sold out unfortunately, might try to get some elsewhere but that's usually a terrible idea: “A teapet cannot steep into the same tea twice, because it is not the same tea, and he is not same teapet.“
It's in very high demand, and it's entirely possible that what you have is just a mediocre tea. When done well, it's very fragrant.
Dancongs can be tricky to get right. IMO the first few infusions are usually best done around 93-95, with temperature coming up after 4-5 rounds. But each tea is different, and getting the best aroma out of them takes some care and adapting to the tea.
Sometimes more leaf helps get the aromas, sometimes less leaf.
@tfb Speaking of being gentle to dancongs, I have a baiye-cultivar dancong that was guest-manufactured by an Anxi Tieguanyin maker.
I had made it twice in the last couple of weeks and wondered what the point was. But today I’m not pushing it nearly as hard, and it has a nice orangey aroma and a soft texture, almost powdery for the first two steeps.