I usually make oolongs in a regular way,
using a large 3-cup pot and 1-2 steeps, in
fact, mostly just one steep, exactly like
I prepare greens and whites. It's far more
convenient for me because my kitchen
is not very suitable for elaborate gong-fuing
and even if I use an electric kettle the whole
thing takes a long time, about an hour, give
or take.

When I do oolongs in a regular way, though,
I feel a little like I'm wasting part of their
potential, especially with more expensive
oolongs.

Does everybody use gong-fu to prepare
oolongs, for the most part? What's the
split for you? If you do gong-fu daily or
almost daily, do you get used to it so
much that it becomes much quicker
and easier?