@LeoFox: I think the real answer is that your palate is more sophisticated than mine...
I've been brewing the 'heavy roast' Hui Chun teas in my strong way, as I find them to be rather simple in character overall, but I've been brewing others from Hui Chun and elsewhere in a slightly lighter way: 8g per 60mL, but perhaps 15 to 40 seconds at the start depending on how I feel (I just timed my 'breaths' system on a watch, and was a bit surprised to see that I'm sometimes pushing up to 45 seconds with this allegedly 'medium' approach...).
So I do like my strong method, but not all the time, nor with all teas. I used to brew yancha more lightly, to get an evolution of flavours over different infusions and greater delineation of flavour in each infusion, but I'm currently brewing it stronger, to emphasise the mouthfeel and aftertaste more. I may well switch back eventually, and then back again, etc.
I think that I'll open a packet of the heavy roast shui xian this morning and see what I can get out of it; the flavours should match today's wet weather.
Andrew