I've been experimenting with swooshing infusions of green and oolong
and too some extent BOP blacks to reduce infusion time and produce
consistent taste in multiple infusions. I have a 1 liter cylindrical
pyrex pot 4in wide and 7in tall set in plastic cradel with large
handle for easy gripping to produce the circulating motion of the tea
from rotation of the arm and fixed wrist It is a modified Bodum
French Press with filter gill and grate reset to level of spout. In
all cases infusion of boiling water is 500ml/5g to facilitate the
violent rotating circular swooshing of the tea where the leaf and
water climb the walls of the cylinder and fall back in a tumbling
action. So far to my surprise all vigorus swirling infusions seem to
require only 15sec(!) no matter the type. The biggest bonus multiple
infusions remarkably taste consistent with same type of infusing. I'm
easily getting a good consistent second tasting infusion for BOP
blacks while the others at least three. 500ml(16oz) seems to be the
optimum for this brewing technique. I stumbled on this because this
is the size of my everyday cuppa and I knew the slough walls of a
Brown Betty are known for their rolling infusion. The one exception
so far uncooked cake Puer which takes it time no matter what.

Jim