I have encountered some excellent teas that are "stronger" than other teas, and / or more particular about how they need to be brewed (more so with dancong than with even the more delicate yancha, but I've seen it with yancha too).
But, for the most part, I feel that a truly top-grade or excellent tea should, generally speaking, stand up to stress, whether it's competition style brewing (little leaf, boiling water, long infusion), brewing with a heavy hand (little water, lots of leaf), water temperature (boiling water, even with greens and more delicate oolongs), etc. In fact, testing the quality is one argument I've seen for this style of brewing. While lower grade teas can sometimes taste good this way, I would argue that it's actually usually the best teas that will really shine with a lot of leaf.
I recognize that there are lots of ways of brewing tea, and that one shouldn't necessarily blindly follow a particular method. But Tead specifically said:
Gongfu style brewing is my preferred style.
We may all have our own ways of defining that, but I do think that most people's definition would include a fairly small brewing vessel and a fairly high proportion of leaves to water.
And eventually some descendents of Chinese emigrants may take enjoyments from coffee or other things instead of Chinese stuff.