In preparing Longjing using a long steeping approach, better longjings can be infused in the method Chawang described. This way the true wonders of Longjing manifest to their fullest. The gaiwan cannot do the job well enough in this situation. Gaiwan infusion is particularly suitable for shorter infusions with higher leaves to water ratio. The Yixing pot, first popularized in Ming Dynasty in Jiangsu / Zhejiang areas, where green tea was and still is the predominant tea variety, was particularly good with many types of green tea.
Using a tall glass is good if you want to focus the enjoyment for the aroma. It is good also if you want your tea to cool down quickly for the sake of a quenching drink.
