For brewing nice cup of tea, it is very important that you must minimize the brewing time. If you use less quantity of tea leaf in big teapot and brew longer, tea is loosing the freshness due to the heat damange.
Under the circumstances, I suggest smaller teapot about 130-180ml. You will need pitcher to combine the 1st - 3rd brewing. For raw pu-erh, I think Nosaka oxidation clay is ideal.
Right now what I usually do is brew about 8g of tea in a 250 ml glass cup, infuse twice in a row, mix the two infusions, and then split the mix between two cups. With Hojo's advice, this would mean I'd be mixing something like five to seven infusions before pouring them into the cups.
One thing I've been wondering about when stacking infusions like this is how to handle the subsequent infusions. Right now with my larger infusions, I do both initial steeps at 30 seconds, then with later ones (which I don't stack) I usually up the time by about 10 seconds or so per infusion.
On the other hand, Hojo's recommendation, per the instructions on his site, are to use less leaf (1g per 40 ml) and to do very short infusions--"a few seconds" for the first and "less than a few seconds" for subsequent.
Now, I get that there isn't really a completely "right" or "wrong" way to brew, but I'm curious about what you all think. Right now with my large glass cup I get, say, 6 to 8 steeps out of most of the shengs I've tried. Following Hojo's advice, I'd be using about that many steeps right off the bat, though with less time overall. So I'd imagine that since the leaf would have similar or less contact with water and heat, I'd be "damaging" the tea less with his method. And possibly I'd get a similar volume of tea over the course of an evening. I'm not sure how it would affect the taste, though.
What do you folks think?