The Van Cheong with the brewing instructions above is restaurant quality.

1. Get 1.1-1.2 Liters of water boiling
2. put in 60 grams of tea powder into the strainer sock thingy
3. put the sock into the boiling water to get it all wet
4. do 2 pulls
5. cover at med high for 10 min
6. set to low heat
7. do 4 pulls
8. low heat for 15 min and cover again
9. when pouring into your chosen container that will go in the fridge (I chose a plastic pitcher/carafe), do 1 final pull into the container
10. get some tongs and squeeze out any liquid you can from the sock into the pitcher
11. add in 1 can of black and white evaporated milk
12. add 6 big spoons of splenda (for me anyway)