about 10-12 months ago I started brewing some greens and whites with an adjusted root method
Instead of letting the root sit in the pot inbetween infusions I found that with many whites and greens I enjoy it more if I set aside the root.
I brew like normal, then pour out what I will drink into cup/cups, then pour the root out into a seperate cup I put to the side. When it's time for the next infusion I pour the root back into the pot, then add hot water (usually at a higher temp then before when I was just letting root sit in pot, since teapot maintains the heat better and with not water inside the pot cools faster). This prevents the leaves from soaking too long in-between infusions (esp useful if you enjoy taking your time and drinking slow), seems to suit my tastes better.