My parents were given some tea from Taiwan and briefly instructed to make it in an unfamiliar way.

I was hoping someone here could give me some advice on how to get the best from it.

The tea is green and looks like gun powder tea (it hasn't been smoked at all) definite hint of cinnamon in the brewed aroma.

The instructions were to pour hot water onto the tea, drain this off and then pour water on the tea a second time and drink from this brew.

So the questions are:

Should the water I use be at boiling point on both occasions?
How long do I need to steep the tea on both occasions?

What's the optimum amount of tea to water?

Anything else I should know?

(I'm familiar with how to make different kinds of Japanese and 'English' teas, I'm just clueless as to how it really is done in China/Taiwan)

Thanks