I brew that particular oolong at a boil, with enough leaves to fill the gaiwan entirely packed by the third brewing (about 7-8g/100ml in case you were wondering
). I go 40 seconds after a flash rinse and +10 seconds to each brew after.
I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
And I've brewed it every which way, including every stated way in this thread.
So take that for what it is worth.
The most important factor for the greener oolongs from my experience is the water quality. Find a good spring water at about 200 or less ppm with some silica ( I like Fiji water ) and compare side by side with what you have been using to see what I mean.
ps: I had to roast this tea a bit before I liked it, so take that into consideration too.