I've been brewing my Taiwanese Mountain oolongs competition style: 3g tea, 150 ml boiling water, 5 to 6 mins; in a gaiwan. I've had some incredibly tasty results (Western brewing is definitely low on my menu now) and even managed to get 2/3 tasty brews!
Got a few questions
1) Due to such tasty brews I was wondering if it is considered 'normal' to drink tea in only competition style? Does anyone here do that?
2) Can you competition brew other oolongs? I was thinking of Tie Guan Yin, Feng Guang and Wu Yi roasted oolongs (I've got various selections of each)
3) Is boiling water always used for this type of brewing or is it tea dependant?
4) Any other tips or advice?