Huh. None of the comments seem to do it like I do.
Recently I came to conclusion that shorter steeping times get out more taste variances (I mean like between Pai Mu Tan and White Peony for example)

• 1 teaspoon per 400ml mug into a strainer. 1.5 if the tea is very loose like some white teas with big leaves or needles. 3/4 for oolongs rolled into balls
• temperature depending on the tea
  • 70°C - green tea, raw pu-erh
  • 80°C - oolong, some white teas
  • 90°C - some white teas, black teas, cooked pu-erhs, rooibos
• infusion times depend on the tea but the general rule I have is
  1. brew - 30sec
  2. brew - depends. Some teas 30sec, some teas 35sec. Depends on the tea itself, not the kind of tea
  3. brew - 35sec
  4. brew - 45sec
  5. brew - 60sec
  6. some teas will be spent after 5. If not, 60sec again. Sometimes you can squeeze the last bits of flavor with 3mins of brewing

With 400ml mug I don’t always manage to go through all the brews in one day. Tea started yesterday is ok, leaves from the day before yesterday I discard