I brew the same tea different ways depending on the circumstances: home vs work, able to take time vs rushing to fill a thermos with several hours' worth of tea.
For example: at home, midday, lots of time, will brew my favorite puerh with lots of leaf in 60mL yixing, 12-24 short infusions. At work, 10 min to fill thermos, enough leaf to nearly fill the top of the kamjove after it is wetted, then may do one long infusion of 2 minutes (long enough for a brief phone call or e-mail) and then essentially pour a bunch of hot water through the leaves, enough to fill the thermos, without really 'steeping' more than it takes to fill & drain the kamjove each time--5-10 seconds, maybe. And I'll taste the tea in the thermos sometime during the last couple of steeps before it is full, to see if I need extra infusion time or to dilute with a bit more hot water if it is too strong.
The home brewing is pretty much gong fu, the kamjove at work is not really.
So....any white, green, oolong, or puerh tea may get a treatment from the more or less full-on gong fu (variable number of infusions, water temps, and infusion times, but high leaf-to-water ratio and small volume infusions each time) to the variable brews in the kamjove when I just need speed, but still want good tea.
Today I'm at work, covering for the weekend, brewing a nice but not spectacular TenRen Pouchong in a small kyusu, multiple infusions as I ate lunch and am getting back to the paperwork.
Editing to note that I rarely drink black teas, usually drinking golden yunnan infused 'western style' with osmanthus blossoms (a really awesome combination), one steep plus one quick extra rinse or two to fill a thermos. A lovely tea but it doesn't ever get the gong fu treatment.