Why not brew smaller pots? Like fill it half full of water?
I thought that would partially defeat the purpose of brewing gongfu style with a yixing pot? Do any other posters do this?
On another note I now own a rather beautifully made, nicely proportioned for one, pot I've reserved for da hong pao. Also a nicley decorated, around 2oz, pot I'm using for raw pu-erh. I got them for a very good price along with a good selection of heavily discounted tea from the shop linked above. The tear inducing side of this is that my tea shop has closed down, with the possibility of returning in a year or two, and left me with the internet coupled with my tastebuds as my guide to the daunting world of tea. I feel a steep learning curve coming on.
Possibly not for this thread but here goes. I've got very little experience of pu-erh aside from drinking the beautiful 15yr old 5gram cakes* that my tea shop sold. I was planing on using my new yixing pot for mainly older raw pu-erh I presume I should stick to either old or young, my question is when does young become old? and: Should the quality of the tea affect my deciding whether or not I put it into my much admired pot?
* is cake the right word if it's that small?