thank you for so many answers
I just got back from tea dedicated trip to Yunnan, gained lot of experience, visited few plantations and pu-erh manufactures, it was awsome.
Anyway, I think I'm starting to get the rule: there's no biblical rule about brewing. I took your advices and tried to brew the same tea in different ways. Some of teas was good in 'Western' way, some of them not so good compare to brewing with gaiwan. For example today I was trying 6 different types of Da Hong Pao in 4 prices range. All of them I was trying in ‘Western’ style of brewing. My observations – brewing this way is more difficult to distinguish lower and higher quality of teas: lower quality seems not so low, high quality seems not so high. (someone of you also said this thing). But anyway, now I think is very usefull to know same tea from different sides (because of different brewing). You kinda opened my eyes, thanks guys
However, I have plenty of free time and lots of teas, so I think usually I'm gonna brew tea with gaiwan and just for experience try 'western' style.
Funny thou, during my first year in China I was using gaiwan as an ashtrey with very convenient cover from bad smell
Also sometimes I brew tea with some glass teaware, I don’t know how to call it in proper English, direct translation from my language would be ‘flask’. It looks like that- photo attached.
Chinese people call that 红茶壶（ hong cha hu）- red tea pot and using that to brew black teas and pu-erh. It’s pretty popular here amongst younger people, older generation religiously sticking with gaiwan. Some vendors told me, that this teaware is pretty new in China’s market. They say it is not the best way to brew Tie Guan Yin with it, because leaves cannot expand properly. After experiments with the same Tie Guan Yin, I have to say, that gaiwan is better for Tie Guan Yin than this ‘flask’. But it’s really nice for black teas. I think I never saw such a kind of teaware in Western online shops , is it unknown there or I’m wrong? This kind of ‘flask’ would be very convenient for brewing even at the office.
I have more two questions:
1. What is the 'Granpa' brewing style?
2. Why tea sellers just don't post 2 or few brewing guides for one tea? In that way they could satisfy more market targets. Or they don't do this way because their tea is only good for one brew style?