Bao Zhong: After some experimentation, I found it works best in this way: ~7.3-7.5 g/125 mL. Basically a little less than yancha. Boiling hot water No rinse 30s /35s/45s/1 min etc Keeping it at 6.5 g but longer time makes the later steeps less balanced for me. Going higher to yancha ratios overwhelms me with qi. Oriental Beauty This tea can behave like hong cha and white tea hybrid with some oolong notes. for natural clean stuff - 4.5-5.5g / 100 ml - start at 15s and slowly go up increasing by 5-10s. Allow the cup to cool each time- treating it evenly And gently but also with strength (boiling water) like a fine lady results on full appreciation of aromatic journey For green gao shan Ive learned it depends a lot on the nature of the leaves and the brewing vessel. When using thin porcelain, 6 grams/100 mL, doing Rinse/45s/35s/45s is a good starting point When using a thicker vessel like kobiwako clay, a similar ratio can be appropriate, but maybe a slightly faster first infusion - 35