Dry hopping cider

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I had a dry hopped cider made by Nine Pin in Albany, NY recently and I liked it. It had little hop flavor, but a definite hop aroma.

I've made a couple of gallon batches of cider and I would like to dry hop the next batch. Any suggestions on type of hops and quantity?
 
I normally use about 1/2 ounce of the hop buds for a 6 gallon batch. in secondary for about a week before I bottle. I also use a cheese cloth bag to put the hops in so I won't have to strain out all the particles.
 
I've used citra and centennial. i like citra the best but it does add some acidity it seems like.
 

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