I know, it's an old thread, but the internet is timeless...
First of all I'm pretty sure the amount of water is simply a cup. A quarter of a chinese tea spoon is pretty much a western spoonful. This way it makes total sense, based on what I learned from a taiwanese business friend who introduced me to taiwanese and chinese oolong teas. I use a gaiwan rather that ixing because you can flush it right out in a few seconds. Also I can use an enamelled gaiwan for more than one tea type.
The steeping instructions are what the manufacturer believes is best to really enjoy all the subtleties and different faces of the tea. I would start to experiment after I practiced that recommendation at least a dozen times, to get to know the tea. I would recommend to use boiling water only for the first steep and about 95°C for the followings.
As to the tea, I found it a better asian food shop in Hamburg, and thought that at this price (EUR 12 for two bags of 90 gr) you couldn't find a decent King Hsuan, so my first approach was like with an everyday tea: starting with 80°C and getting down to 70-75. Not that bad. Only then I unfolded the brochure in the caddy to find the instructions posted above. Read like the instructions for a high class tea and in my opinion it is. It's not royal grade, but really excellent. I am really looking forward to other teas from that line.
