WHAT! Another Steeping Question!?

[jjb]

Yeah...sorry. I couldn't find the answer I want anywhere else.
I'm new to oolong (yaddah yaddah). My pouchong from Adagio arrived today.
My problem is limited hardware; I have only this:

and its nice accompanying minimalistic mug. No yixing.

I've already brewed it western-style (1 tsp/~8 oz.) according to these parameters:
from Adagio: "(180F) water when steeping...light oolong"
from Herb_Master: "a 3 minute first infusion and 5 minute 2nd infusion"

The results were quite tealicious (sorry, you all are probably tired of bad tea puns), and I may turn out quite the oolong lover, especially if they can be improved with a different method.

Anyway my question is Can I brew the pouchong in a gongfuesque way with my simple little infuser?
If not, Why not?
If so, What volumes and times do you recommend?

I'm happy to experiment, but I've only got a sample tin!

Much Thanks All,
Jacob.

[Salsero]

Sure! Just use less water and less time. You'll get a more concentrated broth. The result will likely be closer to gong fu in a gaiwan than gong fu in a yixing pot because there will be less heat retention and no effect of clay which can subtly alter the flavor.

Here are some comments by Tenuki, who has a steak of oolong wizardry and has some special skillz with pouchong, aka bao zhong.

[Victoria]

For western style, that's fine, but up the water temp!! Just off boil. And remember Pouchong leaves are flully. You need more, try 1.5 tsp or 2. It's about weight not volume.

Inexpensive gaiwans are popping up everywhere these day, for abut the price of your infuser.

Welcome to oolongs!! And to the forum!