1.5 tsp for 300mL water @100C, steeped five minutes Western style.
Yeah, don’t do what I just did. I got distracted — damn it, I need a timer in my study for when I make tea — and my precious sample Laoshan Black is bitter. Cocoa-bitter. It’s still a lovely tea, and I can handle some bitterness, but this expensive error reminds me that good tea is often delicate tea and needed careful treatment.
As it cools, some of the sweeter notes are coming out. Still, it’s over-steeped, and it’s my own fault.