Chaozhou is a way to drink tea, using an extreme amount of leaf, but the catch is it also needs to be very good high fire oolongs. The tea I have from just 4 tea is one such tea. To start fill the gaiwan 1/3 full of leaves and crush them, then cover those crushed leaves with whole leaves untill you get close to the top. Now I recommend doing this in a 100ml gaiwan or smaller, or else it might just be a major caffiene overdose.
The trick is to try and get identical infusions. I can tell you with this there is a very pronounced burnt butter and sugar taste, with some notes of rasberries, and lots of espresso.