RussianSoul wrote: I have a 3.5 oz gaiwan, so I can try gongfu.
It is not unusual with the darker Wuyi teas to fill the pot or gaiwan 50% to 90% with dry leaves and then do short infusions - starting as short as 5 or 10 seconds - with boiling water, increasing the infusion times gradually as you feel your way through the session.
Yeah - in that area, most people fill the gaiwan or pot almost to the very top (80-90%). The main difference I think is not so much whether a tea is light or dark, but how big the leaves are - I was told that very large leaves mean you need to fill it even fuller - with some of the really long-leafed teas, I'll fill it to the very brim. Do a very quick (instant) rinse (this takes some finesse; bonus points if you can skim off the foam in the process), then do your first brew literally as fast as you can. Don't count the 5 seconds, because it will take you about that long to pour. For later brews (after the first few), you can sniff the gaiwan lid; if it's fragrant, it's time to pour. You'll know you're doing it right (and have good tea) if you have a strong aftertaste and sensation in your mouth *after* you slurp the tea. And people in Wuyishan are crazy about the slurping thing (the way you'd slurp wine or something) - slurp the tea across your tongue when you're drinking it.
The people I saw in Wuyishan (these are people who brew tea all day, every day, so they're very good at it) had a very fluid motion - filling the gaiwan to the very very top with water, - skimming the leaves and dropping the lid, tilting to the side to push off the extra water, and then pouring into the cha hai.
BTW, with the really roasted yán chá, you will get a more pleasant smell by sniffing the gaiwan or pot lid than you will by smelling the wet leaves. Smell both, but you'll enjoy the former a lot more.
Another cool trick that someone taught me - when smelling the dry leaves... blow on them slightly. Probably not too polite if you're having tea with a lot of friends, but it really does make it a lot easier to smell the fragrance of the dry leaf.
If you don't want to waste so many leaves, or don't think you're fast enough, fill it 50-60% full instead and do slightly longer brews.