Stentor wrote:It would be nice if some of you could elaborate on your exact methods (ratios, times, temperatures).
My personal opinion is that it's not helpful to think about it in quite such scientific terms. Learn the way tea tastes when the water, dry tea leaves, etc. look a certain way. Likewise, I don't really follow a specific set rule for timing. Just kind of keep note of your breathing, the way the water on the pot is evaporating, etc.
If you brew too long, or use too-hot water... well, there's always the next infusion, or the next session. There is no magic formula for a particular kind of tea, because each tea is different. A better tea may well tolerate higher temperatures or heavier-handed brewing than a slightly inferior tea, so if you blindly follow a specific set of parameters, you may end up not realizing the full potential of a tea.
I'm not saying I never measure anything - I will measure tea by weight occasionally, especially when brewing something rare or expensive that I only have limited amounts of. But I think you'll learn more long term by primarily following a more intuitive approach.