1.5 tsp for 300mL water @100C, steeped 5 minutes.
Ooops. Four minutes is my favourite for steeping black teas. I got distracted — what else is new? What I have here is stronger but not bitter. There’s more of an Indian-tea taste: not malt, but some other note you get in some Assams, and very rarely in a Darjeeling, almost a breadiness, with a hint of rose. The honey notes are stronger in the aftertaste. This one is crying out for milk, but I always regret it when I add milk to black tea. Stronger Yunnan-wood notes, too; I think these tea bushes were Yunnan clippings planted in Nepalese soil on the Jun Chiyabari estate. When I say wood notes, I mean ancient trees and clean air, not that woody-sour note some roobios has. A happy accident, steeping this too long.