debunix wrote:Another easy thing to do, regardless of the quantity of leaf you're using, is to start by testing your infusion at different times--pour out just a sip after 30 seconds, taste it, let the rest keep steeping a minute, pour out a sip again, let the rest keep steeping a bit longer, pour out a test sip again, etc, and stop infusing when you enjoy it.
This doesn't really give you a complete picture of the taste profile because the tea will taste differently depending on the location of the liquid in the pot. Usually it comes off the top which is the weakest part of the infusion. Since the poster is new to tea, they will not know how to judge if the brew is ready using this method. Since oolongs give many brews, why not start off with shorter brew times and increase them to understand what happens to the tea when left to brew longer.
Personally, 20 seconds in a 100ml vessel with 5g of leaf should be a reasonable starting point. Often I brew for less time and I get wonderful fruit out of Gaoshan. But, not all gaoshan have this fruit. Many have a grassy or grainy profile. Both can be good but you have to start off with a good tea in order to know what the flavor profile can be like.