Jan 17th, '12, 20:24
Joined: Jan 11th, '07
Location: Los Angeles, CA
I can see your perspective. I have brewed my Dan Cong oolongs in gaiwans, and I usually get a better aroma in the first few steepings. However, I find that if I brew the tea for 4 or more minutes, the tea cools to almost lukewarm. With a yixing pot, which I use for rock oolongs, I can brew for as much as 6 minutes and lose minimal heat. Granted, I use a paper thin porcelain gaiwan. Overall, I prefer the yixing brewing experience because I get more, hotter steepings.
It's rare for me to brew a tea for 4 minutes, so maybe this is the difference between our perspectives.