2 tsp (roughly, tea is fluffy) for 500 mL water @95C, steeped four minutes.
Gorgeous.
Dry leaf is golden, long, and downy. Wet leaf is medium brown and remains tight after the first steep. Liquor is tan with gold.
I adore dian hong. This one is a touch sweet — though it can get bitter if left too long to steep, as I found out yesterday — with notes of cream, malt, and a slight leathery finish. None of the peppery bite I like so much in some dian hong. Some slight astringence. Smooth and soothing. Re-steeps well; I got three infusions yesterday and expect the same today.
