I got a bag of loose leaves from high mountain, Winter Sprout. This tea farmer use organic fertilizer, hand picked at the 1,500 meter SunLinkSea. When I brew this tea at home, it did not taste as good as I tried in the farm. After few times experiments, the vessels, the quality and temperature of water and steep time, even brewers' emotion affects the cup of tea. That's why people call it 'Kung Fu Tea', the skills of brewing tea. There are different kinds of way to brew tea, I share my experience as follow:
For partial fermented tea, first of all, you can pour hot water over and in the teapot to warm it up, then pour water out.
Secondly, place 3 grams of leaf in the teapot and pour hot water to cover the tea leaves and steep for 10 seconds then pour water out. We called this procedure is to wake the tea leaves up.
Thirdly, pour in boiling water with 150ml, around 95 °C in circular fashion along the rim of the teapot. If its green tea or honey black oolong, 85 °C is better.
Lastly, place lid on pot and steep 1-2 mins(or you can start with 40 seconds), then pour your tea to the cup and tea is ready to serve!
Normally, Taiwanese oolong tea can be infused more than three times, so add 10 seconds for each subsequent infusion.