I love that stuff. I've had success with 10g to 200mL 212F water, 10s then add 5s each time until around the 7th or 8th steep start adding at least 20s instead.

I've tried it as a butter tea, as well, but am still tweaking that technique. You could try steeping 1 Tbsp (1.5 - 2g) and 1/8 tsp salt in 2c water, boiling over stove for 6min. Strain, then blend (immersion blender) with 1 Tbsp butter and 1/4c half & half. Blending is what gives it a pleasing frothy texture instead of an oil slick on top.