Maybe you or the guys here can help me improve mine!
I use boiling or near boiling (97+ degrees C) water to fill and wash over my pot, inside and out, lid and all, and then fill my pitcher or cup, depending on whether or not I'm using a cha hai. I prefer to use my infuser mugs for green oolongs. I pour the water over the inside and outside of my cha hai, and if it's a cup, I wash all the way to the rim. I leave the last vessel filled, and then pour it over the pot in the next step.
Then I fill my pot. You want to use enough tea, but not too much; this is something you need to work out with your brewing vessel and tea. With my high fire stuff I layer. I put enough tea in the pot to cover the very bottom of my shuipings, but just. Then I crush a thin layer of tea over this layer, and cover with a third layer. I adjust the first and last layers to get everything nice and even.
My rinse water isn't quite 100 degrees C most of the time. I fill the pot and let the tea sit for 10-40 seconds depending on my mood. Then I pour it into the next vessel (all over the vessel, inside and out, to get it clean and warmed). I let the tea sit until I feel it has expanded enough, but hasn't lost too much heat, and then I pour on the hot water--as hot as I can get it in my electric kettle. I hold the switch down until the boiling of the water can get no louder. I then pour it into the pot, inside and out, to the very top. I put the lid on, and then pour more water over the pot and into the hole until a little comes out the spot.
I then pour on the hot tea from the cup all over the pot, but not into the hole in the lid. Once the pot is dry, it's time for that first brew! The length of each brew, for me, depends on what I feel the tea needs from experience.