I would do an instant rinse with water as close to full boil as you can get it. If you don't want to do a rinse, maybe it would be a good idea to make the first brew a little longer than the second. Then make the first real infusion almost instant as well. If that's not strong enough, play around with making it a little longer. All of this really comes down to both personal preference (how strong you like your tea, mostly), as well as the amount of leaf you're using. Just keep playing with these variables until something makes you happy.
Personally, if I were using that much leaf of a rolled tea, I would be doing much
Hitting the tea with a lot of force on the first rinse can make a big difference in opening the leaves faster. But I'd suggest using less force after the first time. Maybe watching this is easier than explaining it in words:
Keep in mind that the speed and height you pour the hot water into the brewing vessel with (as well as the speed with which you pour the tea out) can make a big difference too.
The way I usually brew wiry oolongs like yan cha / dan cong / roasted baozhong is to use a whole lot of leaf, from just over 1/2 to almost completely full, and then do the rinse and first 4 or so brews just about as fast as my fingers / the pot allow. If the leaves are really long, definitely use a lot of leaf. The part that takes some finesse (easier using a pot than with a gaiwan) is managing to skim off the small bubbles of the rinse without hitting the leaves themselves. Some other folks like using a lot less leaf, so again, it's really about personal preference and what works for you.