“One teaspoon of tea per person and one for the pot” is not graven on stone anywhere outside the tea companies’ prescriptions.  You alone can decide what’s too weak.  I go in dread of a Deadly Underdose myself and tend to err on the strong side, which means I use approximately 2.5 grams of dry black tea per cup.  With lighter-bodied teas – Darjeelings, say – I often use somewhat more, with thick-liquoring small-leaf teas somewhat less.  The only way I know to judge such fine gradations is by using a particular Francis I dessert spoon I’ve employed for the purpose these many years.  Always use the same measuring spoon, I say, and you will pretty exactly know what you’re doing.  If not, not.  The tricky part of measuring tea is remembering that volume and weight are not identical.  A rounded teaspoon of small-leaf tea will weigh more than an identically-piled-up spoon of large-leaf tea.  It takes what looks like a mighty mound of white tea, for instance, to make a single cup.  Experience seems to be the only teacher.

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