It is being managed by Justin Burke. Tea arrives at the table in a peculiarly shaped little decanter that looks like a pitcher with the side sliced off. At some point, I may try to put a photo up here. You can examine the tea and sniff it if you care to. The one I link to above is actually Japanese, and is a little different from Chinese ones.
Hot water is poured into the teapot or gaiwan, and rather promptly poured back out again.
Repeat previous step until the tea has given up its flavor, body, and fragrance. Repeat all steps above until you burst. Actually, you needn't go quite that far. This all took us from about 1pm until almost 7. I'll explain about pu-erh later.