'Rinsing' tea?

I only really rinse pu’erh and tightly rolled oolongs. It’s really important for pu’erh because it helps clean the tea since its been sitting around for a few years most likely.

A rinse helps awaken the leaves before steeping, its introducing the leaves to hot water before steeping. To rinse your leaves just let them steep for like 10-15 seconds. When you pour your rinse water out, pour it into your cup to warm it so that your cup is hot when you pour your tea.

Would I do it that long even if I’m only supposed to steep the tea for 25-35 seconds?
http://verdanttea.com/teas/mi-lan-dancong-black/#brewing

Yes that is correct. It opens up the buds to release flavor for your real steep.
That is typical for Eastern style brewing in a gaiwan of course you can use a regular strainer and tea cup as well. This is for multiple infusions when you want to experience a long tea session and taste the tea evolve.
Otherwise you can brew western style as well with one longer steep.
And just enjoy the one cup at fuller flavor but you may miss many of the subtle flavors in the short steeps.
Try it both ways if you have enough!

ok great! I’m going to try it tomorrow morning! Thank you!

Your very welcome!