When the first steep is just right but the second turns weak, the instinctive reaction is to brew for longer; however, if the first steep was already bitter, increasing the time will only amplify the flaw. Evaluate the result of the preceding steep before deciding on the next step.
Using the same cup or gaiwan and the same batch of tea, record the duration from pouring in water to decanting for every steep. If the first steep is overly strong, shorten the infusion time on the next; if it is light yet the aroma persists, the steep may be extended slightly. Once leaves have fully unfurled, changes in the contact area between water and leaves will yield differing strengths from the exact same number of seconds.
Alter only one variable at a time
Do not increase the leaf measure, raise the water temperature, and alter the steeping time all at once. Doing so means that even if the brew improves, you will not know which adjustment delivered the result. Adjust duration first; if consecutive steeps remain unbalanced, revisit the leaf-to-water ratio and water temperature. The rhythm of small gongfu vessels differs from that of large Western teapots, so the same timing table cannot be applied directly.
For shop tastings, it is best to formulate recipes using five parameters: leaf measure, water volume, temperature, steeping time per infusion, and decanting method. This establishes a reproducible baseline when staff change or new batches arrive, rather than relying on an individual's intuition.
If using a timer, standardize whether the recorded time denotes actual contact duration or begins from the moment water is poured; minor discrepancies of this kind are enough to produce noticeably different strengths between two brewers.
The same tea may be brewed in cups of differing volumes at home versus in the office; recording water volume makes replication far simpler for others than noting steeping seconds alone.