The first time I tried this terrific Doke Black Fusion, it was four steeps in the Gongfu method, small gaiwan of 120ml with 4g of tea at 195f. Warm, rich, toasty, smooth! More please!
I loved it so much I realized I needed to move up to my larger gaiwan of 180ml with the leaf amount raised to 5g, terrific. I then determined that the 180ml gaiwan was also not big enough, at which time I admitted to myself, after multiple infusions, that what I really wanted was to make about 16 ounces of this at one time and add a little almond milk. 'Silk' brand, vanilla, unsweetened. Before you rush to judgement, let me say it was just a tiny dash, truly! Rich, delicious black tea that while I now can vouch lends itself admirably to Gungfu in many variances, temperature, leaf amount and so forth I chose to make a couple of rather large mugs worth.
And I am delighted I did for just when I thought this tea couldn't get any better, I found a tiny bit of vanilla almond milk made it so good I was 'fain to swoon'!