I brewed this right the first time and could not get it right again until I was given a tetsubin (cast iron pot) with infuser. My method for a perfect cuppa now: Rinse tetsubin with hot water (this tea is very sensitive to temperature). Put 1 tablespoon jasmine pearls into infuser. Add 12oz hot (not boiling, definitely not boiling!) water. Steep 1.5 minutes. DO NOT oversteep… it will get bitter. Good for at least one or two more infusions, about the same time plus a few extra seconds for each subsequent infusion. Delightful tea when prepared correctly.