https://www.teaguardian.com/quality-var ... g-dancong/
...just as I was considering to fire up some Xingren Xiang for the afternoon session today...
...and I was going to Grandpa the tea, acquired from Hojo, again, it's @OCTO's fault, the acquisition that is, not the Grandpa...
...but I did find this paragraph intriguing and resonant:
Popularisation of the poor practice of extremely short infusion time ( in the name of gongfu cha ) helps to disguise poor quality. This coupled with the flooding of the market with under-trained tasters, over-certified so-called tea sommeliers, and the alternative reality manufactured through the internet, it is unsure how large a proportion of Xingren Xiang in the market is poorly baked
It's been timely as for the past few days I have been diligently drinking Traditional TGY, various aged Oolongs and have grandpa'd most of them... I don't think the blog had specified any ratios or techniques foer this 5 minute brew, but I'd be inclined to go with competition style ratios of 3g to 150ml...