I would appreciate further information on the proper steeping of this tea. For this, both amounts and times, and preferably, water temperature are required. I did a first test of a short steep ( 2 min) of a slightly rounded tablespoon, with water at about 205 F, and found the tea overly strong. I would like to understand if this is a taste issue, or if the steep time and portion of tea were misdone. I would also like to know how it is typically served, in terms of milk, sweetening, citrus, etc. Thank you.
(Having been properly briefed on the typical mistakes made in brewing different type of teas by Lalith Guy Paranavitana, who I believe was Ceylonese, and a former plantation owner — former owner of Columbus Inn Tea Room, in Columbus, Indiana, now running www.teatemptations.com — I am aware that each tea has a distinctive process en route to a proper, good cup of tea.)