Important 2 noe d nature of teas first:
Tai Ping Hou Kui - first fried in the pan briefly & then baked
thorough
Liu An Gua Pian - fully fried in the pan & handpressed.

Flavors:
Tai Ping Hou Kui - fragrance is lingering but strong, sweet, slightly
grassy & 'full flavor' in the mouth
Liu An Gua Pian - fragrance is more pronounced, flavor is sweet &
lively in the mouth with a long lasting aftertaste

While you can use close 2 boiling temperature 2 brew Liu An Gua Pia,
with Tai Ping Hou Kui you can use this method: using 80c temperature,
pour in just enough water 2 cover the leaves, take 3 deep breaths,
then fill up the gaiwan. Take another 2 deep breaths & then pour out
the tea. With Tai Ping Hou Kui, the 2nd & 3rd brews are usually the
better ones.

You can use the swirling method 2 extract the best out of Liu An Gua
Pian, but that also means cutting back your tea enjoying time. Also
using 80c temperature, fill the gaiwan 2 about 70% full, then
carefully rotate the gaiwan on its base for about 30-50sec, then pour
out. With this method you can brew only about twice, thrice if the tea
is of good quality.

kevo