To master a good tea brewing, it helps to practice several times with the same tea. Why? Because each tea is different and requires some adjustment. It's an interactive process that you fine-tune with the help of your senses, as you analyze each brew.
Today, I would like to show you my first 3 brews of my winter 2013 Hung Shui Oolong from Shan Lin Shi (the strong/high roast version):
Note: I don't talk during these videos. My silence (and a pleasant Christmas Oratorio) helped me to focus on the brewing.
1st brew: After a good preheating, I pour with controlled strength to make the leaves turn and unfurl well.
2nd brew: I pour carefully on the open leaves and a quick brew, because the leaves have opened up well after the first brew.
3rd brew: I pour with more strength close to the spout.
Note: On a related note, you can check a recent review of my spring 2011 Shan Lin Shi Hung Shui Oolong by James & Denny at TeaDB.