well, say hi to all, I am new in here but old in Chinese tea drinking...
The following is a commonly adapted methods from the people at the origin place: Longjing (normall quality, not the best, for the best is less likely to be found in US and Europe): in clear glasses(or crystal), so that you can find if the leaves are prepared properly; 1st steep, around
75C degree hot water and no more than 2 mintues, or till aroma is satisfied; 2nd steep, hotter water (80-85?) and same timing, or take the aroma as the sign, again, till you satisfied; 3rd, 90c, around 1 min., verify the taste; 4th and onwards, balanced the aroma and taste by youself, stop at the end of the 6th.About Wulong(Oolong), it is commomly believed (by Chinese tea-lovers) that clay pot will be appropriate for this kind, and Yixing Zisha is of the top choice average quality (250cc) priced arround $60-80; but I haven't found any in stock locally :( About timing, follow the policy of "self-satisfied" :) normall size of a clay pot is about 250cc, and some of them have an inside leave container as kinf of internal filter which in volume about 30-45 cm3, and normally when you fill the filter to its half full, the leaves will bulge twice compare they were dry, better quality leaves may bulge more. For Wulong is semi-oxidated, (compare green tea non-oxidated, and black tea full-oxidated), they normally survived longer in hotter water than green and black. As far as I know, there are 4 area growing proper Wulong. North and South of Fujian, Guangdong, and Taiwan. I LOVE THEM ALL!