The first infusion tastes different because the dry leaves have not yet fully hydrated and opened, while the initial extraction removes a different balance of aromatic and soluble compounds than later infusions.
This is one of the most interesting aspects of Chinese tea brewing.
A good tea does not necessarily have one fixed flavor.
Its character can change dramatically from infusion to infusion.
The right amount of tea leaf depends on the tea type, brewing method, water volume, leaf shape, and desired strength, but a practical starting point is about 3–5 grams per 250–350 ml for Western brewing and around 5–7 grams per 100–120 ml for gongfu brewing.
These numbers are starting points, not universal laws.
The same tea can taste completely different when you change the leaf-to-water ratio.
If your oolong does not have enough aroma, the most common causes are incorrect water temperature, insufficient leaf, poor water, improper brewing, stale tea, or a mismatch between the tea's style and your expectations.
Oolong is particularly interesting because aroma is one of its defining strengths, yet aroma can disappear quickly when brewing or storage conditions are unfavorable.
You can often steep a good Chinese oolong tea several times—commonly around 5–10 infusions with Gongfu brewing, and sometimes considerably more—but the actual number depends on leaf quality, processing, roast, leaf condition, water, and brewing technique.
A good starting point for Gongfu brewing is about 5–8 grams of tea for a 100–120 ml gaiwan, but the ideal amount depends on the tea, vessel size, leaf shape, and how strong you want each infusion to be.
