We are using 23 grams of Tie Kwan Yin oolong tea, steeped in 1/2 gallon of distilled water for 30 minutes.  After cooling to room temperature we add 2 1/2 additional cups of water,  1 1/4 cup of starter buch,  and 1 cup of sugar.  We are now adding 1/2 tbsp of additional sugar and doing a 16 day second fermentation on the house buch.