I tend to use a small gaiwan or sometimes one small and very thin zhuni pot. Filled with around 1/5 of leaves (for Yin zhen). Start with around 80°C water and something like 30 or 40 sec. Then, I usually slowly use hotter water and increasing steeping times. It gives 4 to 5 nice infusions, quite light but very round and fine.
And sometimes a larger gaiwan, a lower leaves/water ratio and one long steep with 90°C water. More complex, still mellow and sweet.
Needless to say any strong tasting meal is not really recommended before, it's a white tea after all even matured a couple of years
Hope you'll enjoy, tell us what you think of it after you tried.
PS : temperatures and times are just indicative, I never measure but I think it's quite close to reality.