brewing high mountain

so apparently high mountain isn't one of the four main teas produced in taiwan, i guess it's just too valuable to be grouped as 'popular'.. lol. i however have always had such privileges tasting its pure liquor and aroma thanks to my beloved relatives living in chiayi. since it's not so popular, cautions should be taken to embrace its full taste and aroma when brewing the tea. but really there's not much difference to brewing any other tea, take the usual process of warming the tea pot and cups, etc. put leaves in the pot about 25% of the pot's capacity (for that the leaves expands once brewed). wash leaves with boiling water for 5 seconds (this process can be omitted). then brew the tea with water temperatured 95-100degree c for 40 second (first flush), water should be added to 95-98% of the pot. from there on brew each flush 30-35 seconds, this process can be repeated for 'as many times as you like'... well, personal experience says around 5 times to still have the same taste and colour and for the leaves to fully expand and be exploited. do not recommend leaving leaves in teapot for longer than 10mins to be brewed again, it just doesn't taste the same.
my aunt used to make tea leaves pillows with the used leaves, they are the perfect companion for summer afternoon naps.