Brewing tea in Chinese way…..this is recent “my thing”, especially when I make wakocha.
Of course, it really depends on the tea, but many Wakocha are produced in Chinese style, not Indian one, and focus on more delicate flavor rather than good body. The appearance of the leaves are bigger like many of Taiwanese black, you can re-infuse several times because the leaves open up slowly. By doing this, you will enjoy the changing of taste of infusion.
By the way, we say "sen ga kiku" in Japanese for "re-infusable tea". (lit: sen=infusion, kiku= work).
Of course, I also like English style, which means brew it usually one time. But you may get the different taste by brewing it in Chinese way including "gaiwan" style.
When you think the tea you have can "sen ga kiku", why don't you enjoy changing the taste?