8g, rinsed twice with 90 degree C water then brewed with 150ml 75 degree C water with infusions progressing 10 seconds each round, starting at 20 seconds.
This has become my standard method of brewing young loose Mao Cha or broken up young Sheng Cha and it’s the first time I’ve used it on one of my favorite Mao Chas.
Great tactile impression – body on par with chicken broth, light fleeting astringency, and lingering (and drippingly) mouthwatering effect. Fourth infusion’s sweetness reaches a sugary level. Sauteed broccoli and bamboo shoots definitely come to mind plus yellow plum undercurrent.
Alas, I’m down to only a couple pots left, and hopefully I’ll leave it alone for at least another year.