1.5 tsp for 325mL water @85C. First steep 4 minutes. Second steep 7 minutes.
Yes, I am steeping these leaves to death. I am making tea by the cup and not by the pot today, and I keep getting distracted.
The second steep really interests me today. Most of the Quangzhou creaminess is gone, soaking out in the first steep. I am left with a liquor almost as sweet and delicate as a Dung Ti but with the creamy scent of a Quangzhou: a lovely surprise after cheating on the first steep and getting extra creaminess.
Much longer a steep and I’d get that bitter leafiness an abused oolong gives up. Second steep liquor is greenish gold. I shouldn’t play like this with such a precious and expensive oolong, but how else do you find out things?