Chinese in general put a generous amount of tea in these things. I'd
imagine something like.... 5-10g? What they do is they put it in, pour
water in, and then drink.... and as the water level gets a little lower
(and the strength a bit too much) they add hot water, diluting the tea,
and repeat. Usually by the second half of the day the tea starts
getting a little thin and tasteless. If you wish, you can add more
leaves to strengthen it again, or just drink tea-water.

MarshalN
http://www.xanga.com/MarshalN


I have been using one of these to take tea to work for several years
now. I agree with MarshalN about the 5-10g range. I use 5ish for young
green puerhs and 10ish for black puerhs. While I seldom drink aged
greens this way, while at a tea tasting marathon with a group of
friends, we discovered that large quantities of seemingly spent aged
puerh leaves yielded quite a tasty brew when allowed to steep
overnight in a large thermos.

One trick I use that helps level out the taste curve throughout the
day is too use slightly colder than normal water for the first brew
and then increase the water temp with each successive brew. I know
this is not how they do it in China, they use boiling water for almost
everything, but it works well for my American pallet. This works
particularly good for puerh, since good puerhs tend to allow for more
steeps than most greens.
--
Mike Petro
http://www.pu-erh.net