Thanks for the nod @jackie, we really enjoyed connecting with fellow tea lovers away from all the commotion of the expo floor and plan on doing it again next year where all are welcome.
As far as the original question goes, I agree with @sirwilliamoftheleaf that the Tea Farmers Alliance shows promise. The tea master Matsumoto was really nice and approachable and I love seeing organizations that empower farmers. That’s also where we met Jeff of the Cornell Tea Club who we could tell immediately would be a life long tea friend.
Have fun to all that are going to the Philly Tea Expo… so jealous.
I agree with yaya, though I do not have as much experience with Bai Hao. With yan cha I use about 6-7 grams in a 60 mL gaiwan, start off the first infusion at about 5-10 seconds, then gradually increase steep time. I can easily get more than 12 infusions out of it this way. Quality plays a big role in this of course, but generally when i brew with this type of kung fu the above is standard.
As far as formosa oolongs go, I generally find on average that they do not go for as many infusions. This may have to do with processing but I’m not quite sure. I would say that there exists a correlation between oxidation and number of steepings when using the same amount of kung fu. But as yaya said above, quality is of course a major factor as well.
Hope this helps in your tea journeys and in honing your kung fu with more heavily oxidized oolongs.