OK my wang chun practice gets even more extreme. We are down from 1 minute steeps to nearly instantaneous steepings! At least for the first couple cups.
Astonishingly, the first cup is still black coffee dark. I’m finding that if I start with a generous mound of dry leaf, and do the first 3 steeps at more or less no time whatsoever, I can easily get seven cups of tea from one set of leaves (stretching the later steeps up from 15 seconds to a minute, to 3 and to 5).
If nothing else, this means I’ll be using up less tea over the same frame of time.
