First of all, thanks a lot Kyarazen for the great posts on your blog about the different brewing styles - I was doing a mixture of those things in different contexts and for different teas but it is really nice to see what techniques emerged in different traditions for the different types of teas.
Second, there are cases (I am thinking light roast dancong) in which I might want to try Chaozhou gongfu (to the extent that my limited experience allows me) in a gaiwan, but I am wondering about whether it's feasible to obtain a chadan in the gaiwan. Anyone has experience with this or thoughts? Thanks!!