If you find the leaves are “overcooked” with the lid on, maybe the water temperature is too high or the infusion time too long. You should work on these two parameters instead of the lid setting: the lid off let the tea cool down too fast and some aroma to be wasted. Traditionally, the gong fu approach requires the lid to be on the gaiwan during the infusion, otherwise you are infusing your tealeaves in an occasional way as you would do with a mug and less demanding tea. The gong fu approach requires more attention.
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