Chinese black teas can range dramatically in flavor and aroma but generally produce very full bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a "flatter" taste as opposed to a more "lively" taste from slightly cooler water. The full leaf of this tea is larger than other broken leaf or small leaf black teas and requires a slightly longer steeping time. We recommend steeping 1 to 2 teaspoons per 8 ounce cup of water (depending on the size and bulk of the leaf) for 4 to 5 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).