I used a Gaiwan to brew this tea in the Gong Fu method. I used a generous amount of tea, probably close to 5 or 6 grams. First infusion was about 30 sec and tasted very green and like spinach which is typical in the first steeping of high mountain oolongs such as this in my experience. Probably is also why a lot of people discard their first steeping, however I enjoy tasting the tea changing so I prefer to drink it anyways. The second infusion through the fourth infusion were 12 sec long and very dramatic in terms of flavor. The spinach taste quickly faded into a burst of floral and fruity flavors. Very buttery with lots of texture. I’ve been drinking Taiwanese high mountain oolongs for years and this one compares with the best of them.