I've enjoyed Rishi's Golden Yunnan quite a bit, and usually brew it very hot, water just off the boil, and will use a lower leaf-to-water ratio than my oolongs or green teas, expecting 1-2 infusions, maybe 3 if I really pack the brewing vessel. I've used porcelain gaiwans, glass teapots, and plastic Kamjove 'gongfu art' thingies, and it's a very forgiving tea with any of these. The key for me is brewing time and tea leaf quantity--if I brewed it long and strong it can get bitter, but I really have to overdo one or both parameters to get a bad cup.
And if you have any osmanthus leaves, it's a delightful combination. I have hardly had single cup of plain golden Yunnan since I first tried it iwth Osmanthus.