It's called Bi Luo Chun, and turns out to be some kind of delicate, first-leaves green tea with a very specific way of making it. Unfortunately, this very specific way differs depending on which video you watch and which web site you read, all of which insist that their very specific way is the right very specific way. What they have in common is that you heat the water to 80°C-85°C and put it into a preheated glass. Whether you put the tea in the glass before or after the water is where the first divergence occurs. There are also calls for multiple steepings of exact to-the-second periods of time that are different between instructions; the amount of actual tea to use isn't clear, either.
I just put cold water in a pint glass, added boiling water to it, dropped in two or three teaspoons of tea and watched in alarm as it expanded to fill about half the glass's volume. I left it for four minutes, then put the liquid through a strainer and drank it.
It turned out to be pretty good! If I were susceptible to bribery, I'd definitely look on my student favourably (although he's also pretty good, so wouldn't gain anything from it).
My wife isn's a regular tea-drinker, but she does like green teas so she tried this one out. She likes it, too, and has asked for more. This is useful, because the Internet assures me I should re-use the leaves at least once more (some sites say four times more, with each re-use producing tea having a different character). If I'm going to get twice as much tea out of each blob of leaves, it's as well that there are twice as many people to drink it.
I have to say, though, this is going to hurt my quest to drink my 1kg of Darjeeling by the end of the year.