Okay, so I have finally assembled my yixing teaware, and I can begin my journey into Gong Fu Cha. I think I have a handle on the mechanics, but not all of my sources agree. So I am asking all of you; impart your wisdom and experience to me.
As of right now, I am only doing pu-erhs; I will get to oolongs later. I have yet to try more than a few oolongs, and I am waiting until I can do it right.
Now, I know I can do more research and find the answers, but I figure you all like to talk about tea, or why else would you be here.
1)Do I rinse all puerhs.
2)How long do I infuse. I have heard anywhere from 5-30 seconds. I know that ultimately it is for me to decide what tastes best, but I don't mind having a starting point.
3)Has anyone used the mini tuo cha for gong fu? It seems...awkward. My first infusion is weak, the second and third, after the cake has had a chance to break apart, are stronger.
4)Anything else you think I should no. From what I understand, gong fu is about experience and practice, and I don't mind having some experience to draw on while I am practicing.
Thanks very much.