1 TB for 450mL water @ 90C, 4 minute steep, 100.
Bliss. And even better, now that I can get my water to the best temp. The packet recommended 94 degrees, but I’m quite happy with 90 degrees — major creaminess. Sometimes, when I was making this with a kettle and guessing at the water temp, I’d get a bitterness if the water was too hot.
What can I say about the Quangzhou Milk Oolong? It lives up to the copy. It’s soothing. It’s good for at least two steeps. I only steep it four minutes, as I’ve found anything longer invites a green flavour note that I don’t want. An expensive tea, but worth every penny. Creamy, floral — in a complex way — a tiny bit toasty, a very faint bit mineral. I love this tea.