2 tsp for 300mL water @98C.
Hot tea on a hot day.
First, I rinsed the leaves. I’d not done that before with the Anxi Fo Shou.
Then I steeped it about four minutes, Western-style. I am getting a sweetness I’d not noticed before, like a dark honey, on top of that forest floor note, and, for the first time, peaty notes that remind me of malt whisky. Mineral finish. An incredible tea. I’ve not got much left, maybe another two cups’ worth from my little sample, and I am kicking myself that I did not consult the instructions on the site and note the rinsing idea. I had to struggle to throw away the rinsing liquor, as it smelled so fragrant, but it seems to have taken a lot of bitterness with it.
