Many black teas coming out of China these days are best prepared gongfu style using a high leaf to water ratio (2 grams to 3 ounces water) and up to five short infusions starting at 30 seconds and increasing the amount of time with each infusion. However, it can also be prepared in the traditional British manner as follows:
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl (3 grams)
Steep Time: 2-4 minutes
Number of Infusions: 2-3
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf tea of this quality needs room to unfurl and expand in the water in order to perform its "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.