I’ve tried brewing this in a gaiwan about thrice before, with lots of leaf and short infusions, and my results were always off. Either my water must be too hot or my brew times too long. Anyway, just for fun, I tried two pinches of this tea in my 120ml yixing (that’s right. I was probably high on my flu meds o_o) and… steeped for about 2 mins, got the best tasting brew I had so far. However, the second brew came out a little clay-ey, where I could taste the metallic (iron?) factor of the pot.
Would probably not do this in a yixing again. :P However, will def do western style from now on, in my small gaiwan. Also, will try the ‘top-throw’ method, of adding the water to the leaves, instead of pouring water over the leaves. Yay tea-experimenting!