1 full-leaf sachet for 400mL water (I think — great big mug at Starbucks), bare. I do not recommend the steep time I’ve recorded below.
Starbucks keeps their hot water just under the boil, but it should be a little cooler for greens. I also lost track of time and left the sachet to steep waaaaayyyy too long. Like, a good 10 minutes. Yikes.
That said: I really like this green blend. Vegetal, for sure, though it gets briney if you leave it too long, like I did. Some creaminess and some sweetness. I can see this tea getting very bitter if the water is too hot, and it’s almost too hot at my local Starbucks. I’d suggest max 3 minutes steeping, and, if you’re at home, water below 90 degrees.
Treat this tea for the delicacy it is, and it should repay you with a quite acceptable and enjoyable China green liquor.