Why does the kind of tea pot make that much difference? Why gaiwan and not yixing for whites? Is it really that critical to take into account heat loss/retention during a two minute infusion? I know that yixing holds heat and that a thin pot like a gaiwan would dissipate heat faster, but is the rate of heat loss/retention really result in that much of a noticeable difference in the end product? I am drinking white peony right now brewed in yixing and it's great.
Considering the possibility that thick/thin pot makes a big difference I have a question. I posted this in puerh section and, judging from lack of response and the only response, that it doesn't make any difference. But what about greens or whites that are supposedly 'fussy' and intolerant of brewing methods and vessels?
How much does it affect tea leaves to sit idle in the pot for varying periods of time between infusions? If heat loss/retention is a big consideration during brewing with whites and greens, then wouldn't the repeated heating and cooling of the leaves be an issue also? Should you hurry up and brew-drink-brew-drink gong fu style, or is the result the same if you brew and go do something else letting the leaves and pot get cold while you drink , then return later to brew again, or doesn't it matter?