If you use 85°C, the best way to do it is to do a standard infusion, ie at least 3 minutes in a thicker material vessel, rather than the gongfu style.
I agree with Manila that the bitter undertone is part of the taste profile of all Phoenix oolongs of the Shuixian family, ie all the dancongs. An old friend, a reputable wine master in Switzerland, who fell in love in my Phoenix oolongs said that the bitterness is the ‘backbone’ that holds up all the other taste characters. To me, it is not bitterness that is the common thread of the finest Phoenix oolongs, it is the special high mountain “peaty” and after-rain refreshing accents. They are a lot more obvious only when the tea is infused the gongfu way.
