Moragalla Ceylon Oolong

Since quite a while, I´m planning a visit to Sri Lanka, but due to the awful events this Easter Sunday, I think I´ll put my plans aside for some time. In meantime, I´ll enjoy the wonderful teas Sri Lanka produces.
As I´m also in the process of discovering teas beyond the “standard” black and greens, I was curious to try this Sri Lankan oolong tea.

From the website of The Kent&Sussex Tea&Coffee Co. :
Type of Tea: Orthodox Large Leaf Oolong Tea.
Origin: The Moragalla Tea Estate, Galle province, Sri Lanka (formerly Ceylon).
Brewing Instructions: Brew using freshly boiled water left to cool to temperatures between 75 and 80 C. Infuse for 2 to 3 minutes.
How to Serve: This beverage tastes best without any additions. Some, however, choose to add a slice of lemon for a citrusy kick.
Tasting Notes: Moragalla Ceylon Oolong Tea consists of malty, almost roasted notes.
Colour in Cup: Golden-brown liquor, light in tone.

The first time I brewed this tea, I followed the instructions and found the tea quite weak. Now I try to steep it at 80ºC for a bit longer (4-5 minutes) or even use slightly hotter water. If you like malty teas, this is really wonderful. Unlike Kenyan teas which tend to be malty in a “concentrated” dense way (difficult to explain, but definitely something I like over breakfast), this tea is malty in an elegant, quite subtle way. After drinking my first mug, I also tend to steep the same tea leaves a second time (very easy as I use a mug with take-out filter for the loose tea) at the same temperature but for an even longer time. Results are good. However, I don´t recommend a third use as the brew gets to be very watery indeed. Normally after the 2nd steeping session the leaves will have folded open, so you can even visually prepare your tea.