I used two teaspoons of dry tea leafs in a 4 oz gaiwan. The tea was very delicate, as most white teas are. It had definite notes of chestnuts; slightly astringent. I timed three minutes for the second steep. The second steep was much more mellow and less astringent. The steeped leafs what I would describe as a “warm” floral aroma to it; something that reminded me of holidays late in the year.