One of our uncles worked with a pearl green tea producer to try the methods on leaves from large leaf assamica trees traditionally used for Puer. This experimental Yiwu Pearl Green tea is the tasty result, with full flavour, viscous liquor and the large leaves hold up well in multiple steepings.
Grandfather-style brewing or gongfu-brewing methods work well with this green and the Yiwu base material means that the bitterness is not overly strong for this style of processing. Be careful not to use too much leaf though, as the leaves are much bigger than they first appear and the tea can be intense when over-steeped. The tea is very versatile and can also work well brewed very light for those who prefer lighter flavours.
Note: Be careful not to brew green tea with boiling-hot water as it will over-steep the tea and release too much flavour from the tea too quickly and spoils the overall flavour.