I do pretty much the same as The General the first time with a new sheng puerh, but I often vary the basic pattern dramatically as I get to know a pu. If it is coming out too astringent, I shorten brew times; too bland, I lengthen them. If the whole session is low astringency and low flavor, I use more leaf next time.
My sort of standard times, including pouring water in and pouring tea out, go something like: (no rinse for me) 15 s, 20 s, 25 s, 35 s, 45 s, 1 m, 2 m. More often than not, I will increase the infusion times slower than that.
I used to use a ratio of 1 gr to 30 ml water, but I find myself using 25% to 50% more tea lately, especially with lighter sheng.
I use water just off the boil virtually always. I feel if I need to use cooler water to avoid astringency I am infusing too long, drinking the tea too young, or it's just not good tea. It takes very hot water to reveal the soul of a particular cake.
Of course, every tea will be different and different brewing vessels will often require a different approach.
I know that there are more intense brewing parameters for those who are truly evaluating a tea, but since I am usually drinking for immediate pleasure more than for evaluation of a cake's potential, I don't push it to extremes.
Shu is a whole different beast ... generally going up quickly to longer infusions and often rinsing before the first infusion.