debunix wrote:To get a better idea here, I'd want to know how much tea (ideally, in grams) you're using for how large a steep volume (ideally, in mL), and how long you're steeping it for: are you comparing a series of gongfu infusions in a small gaiwan to a single larger and longer infusion in the mug?
Here are the info you requested.
With mug infusion, I would bring 300ml of water to about 190˚F, add 3.6g of yancha, and let it steep for four minutes or so.
With a gaiwan, I would bring water to a near boil. Then, I'd add about 3.8g of yancha, and let it steep initially for around thirty or seconds. I'll increase the infusion times by about a minute each infusion.
I've tried the tea gongfu style, but not at my house. A friend made the tea with his own yixing vessel. The infusion seemed pretty fast the first time - around ten or fifteen seconds. I don't know the volume the pot, but probably 80ml.
I realize the flavor won't be as full-bodied as, say, a black tea - but I want to optimize my DHP flavor.