Originally Posted by jib71

Generally green tea should taste better if made at a lower temperature, whereas fermented teas (such as "English" tea and Oolong tea) should taste better if you use water that has just boiled.

You mention that your tea is green ... but I am wondering if it might be a very lightly fermented oolong. (Taiwan is famous for Oolong teas - and they come in many varieties - from the lightly fermented spring oolong all the way to nearly "black" heavily fermented oolong). Certainly Oolong is usually drunk in the way that you describe. You can get five or six good infusions from one pot - and the first infusion is usually thrown away.

Steeping time - The colour for some oolong teas can be very light, like "straw," so you shouldn't necessarily expect it to become a colour like Japanese green tea. (Of course, yours might be different). Try a short steeping time at first. If you don't get enough flavour, then leave the next infusion for longer... until you get a bitter taste, and then you've gone too far.

[I recently had some mainland oolong which had been imported into Japan. (I think it was called "stone tea" and in ancient times it was reserved for nobility). I was surprised to be told that I should drink it from the first infusion. The people who gave it to me told me that the "tradition" of throwing away the first infusion was because of pesticides, whereas the "stone tea" was organic... Not sure if I believe that.]