![Razz :P](./images/smilies/icon_razz.gif)
But what about other ways? Milk seems to kill 90%+ of what the tea has to offer, for better or worse...
As one quickly realizes, even the highest grades are quite broken, and tends to dump the flavors relatively fast along with astringency and bitterness..and so milk..or...?
The gongfu option:
Having played around 5g/150 ml boiling water starting at around 10-15 seconds. The soup is malty, bright and sweet as long as the leaves are not tooo broken. If they are, then have found flash infusions to be acceptable.
Sencha approach
Been playing with this method more recently. Again 5g/150ml but keeping temperature at 75-80c and doing 50s, 15s, 50s, 1min 20s, 2min30s, then boiling 2 min, etc.
I'm finding this to be quite good- the initial steep is nothing to write home about (weak) but from 2nd one on, I feel it is highly aromatic, smooth and comfortable. Perhaps not as bright as using boiling gongfu- but the complex aromatics along with smooth mouthfeel really shine.