Used 1.5 tsp per 10 oz water at 180F. The dry leaf is a deep dark green, whole leaf with a slight twist. I sprayed it with cool water and let it absorb a minute before I poured the hot water. After a 2.5 min steep, I decanted a medium gold-green liquor with a barely perceptible haziness. The jasmine and tea aromas blend well and seem quite natural. The flavor is less astringent, more mature, and sweeter than the last cup of this tea; I credit the pre-steep wetting of the leaves for the improved qualities. A resteep of 5 min gave me a cup which was milder, less floral, yet drinkable.