2.5 tsp for 400mL water @90C, steeped four minutes Western-style.
First, I have too much leaf here. Second, the water temp is too damn hot. I’ve got scalded and bitter tea here. Bleah.
Still, I can taste a ghost of the lovely sample I tried at a DavidsTea yesterday, which was between a quangzhou milk and a tieguanyin. The DT staff tell me it stands up to multiple steeps and gets more floral with each re-steep.
Okay, as it cools, it’s improving. Definitely gonna use water at 85C next time. Can’t wait to try it gongfu.
This is a pricy tea almost $16 for 50 grams, but I think it’s well worth trying if you’re a fan of milky and floral oolongs.
