Thanks so much, JakeB! One serving of this one left… so sipdown! And yes… I’m steeping a Mandala tea Western style again, though I realized a while ago they should be steeped Gong Fu. A tiny bundled, dark green oolong. I swear the dried leaves had the scent of peaches and I was really hoping the flavor would be the same, but no. Sadly, only roastedness from the leaves is revealed in the flavor. And maybe some sweetness. To me, Jin Xuan should be the natural milk oolong, but I wasn’t noticing that at all. All steeps were the same. None of them seems oversteeped. Not special enough for me. If any oolong has any roastiness at all, I’m usually not very interested, especially if it’s the only characteristic of an oolong. I’m happy I tried it though!
Steep #1 // 1 teaspoon for a full mug// rinse // 10 minutes after boiling // 1 minute steep
Steep #2 // 10 minutes after boiling // 2 minute steep
Steep #3 // just boiled // 3 minute steep