Hints for brewing competition grade Bai Hao

[GaoShan]

What is your steeping time when you use that amount of tea?

I don't use timers. Mostly it's longer first brew(no rinse) and "fast" flushes for the 2nd and subsequent brews, longer later, depending on how it evolves.

Always proper hot water. If it can't take it, it's usually the lower quality kinds.

So it's like following a recipe without written instructions: a pinch of this, a hint of that ... I guess I'll start off with a minute and do my best. I actually tried Victoria's parameters with Chen Huan Tang's Premium Dong Ding (5.1 g/85ml/210F/80 seconds) and it wasn't bitter (though there was a lot of charcoal).

Would you recommend boiling water even for teas like Bai Hao? The consensus seems to be that it prefers lower temperatures.

[Bok]

Would you recommend boiling water even for teas like Bai Hao? The consensus seems to be that it prefers lower temperatures.

Consensus by who? And according to what kind of quality of tea? As I said, if it's good enough tea it should be of no consequence.
1 minute seems a bit too long to me. Better to have a slightly too weak first cup and go stronger than to shock a neutral palate with an espresso.

[LeoFox]

viewtopic.php?f=13&t=1933

[LeoFox]

100% i do boiling water. Its practically a black tea that doesnt get bitter or astringent.

Found its good western style (maybe slightly higher leafage).

Also like it 5g in 100 ml - 20s start boiling and so on.