This roasted oolong I like to prepare by a gong fu method in part because I'm never satisfied with just one or two steeps. I like to have it over and over again.
I use boiling water and 7 grams per 6 ounces of tea leaves.
I steep it many times starting with very short steeps of 3, 6 and 10 seconds each. At this point the liquid is light brown and the taste is roasty, fruity with a hint of floral notes. Afterwards I continue increasing the steep times until I get bored or there is little flavour left. At the 30 second mark the tea is dark brown with rich, roasty, full body flavour and a hint of caramel.
Currently my stash is at dangerously low level. Fortunately, after checking Verdant Tea website I was able to confirm that this incredible tea is in stock. Let me tell you how much my heart jumped for joy when I saw it listed. I will have to re-order soon. Dark Roast 10 year aged Tieguanyin has become a staple in my tea cupboard.