Take a look at this nice review from SororiTEA Sisters:
Country of Origin: Tanzania
Shipping Port: Tanga
Grade: BP1 - Broken Pekoe One
Altitude: between 4500 and 5600 above sea level
Manufacture Type: CTC (Cut Torn Curled)
Cup Characteristics: A full bodied malty character with some fruity hints. Takes milk very well
Infusion: Bright, reddish coppery colour
Hot tea brewing method: Use 2-4 teaspoons of tea per 4 cup tea pot (you vary the strength by the amount of tea used); pour in boiling water that has been freshly drawn. (Do not overboil the water as this will de-oxygenate the water and affect the flavour of the tea). Steep the tea for 2-7 minutes depending upon the strength of the tea desired. Stir the tea after 2 minutes (if you used boiling water virtually all the leaves will sink to the bottom of the tea pot), let it stand for another 1 to 5 minutes and then gently pour into your cup. Milk and a dash of sugar will help capture the malty and somewhat fruity character of this tea, but it is perfectly acceptable to consume this tea 'straight-up'.
Iced tea brewing method (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.] This tea tends to 'cloud' or go 'milky' when poured over ice. This commonly happens with high quality teas.