I think the similarity of tea habits is less than coincidental. As most serious tea drinkers will find out on their never ending tea journey, there is always an ideal combination of pot and tea. This works on a tea-type level as well as for individual teas. On a tea-type level, the guidelines in my article (and in your comment) generally apply. But just like your experience with the outcome of gong fu with your red tea from Taiwan, I had similar experiences with Darjeeling First Flush and Second Flush teas. But these are exceptions and only work with certain teas.
Using an appropriately sized kyusu (depending on your habits and the tea you intend to brew) can have a similar effect on your tea experience, especially if you’re drinking high-end teas. Fine senchas and gyokuro require short steepings with a lot of tea leaf (not dissimilar to gong fu, think of it) and can produce ethereal infusions in the right pot.

I agree that you’ll know how to feed it when you know your pot; the problem is that most people never get to know their pot…

My tea habits seems quite similar to yours:
*I reserve my Yixing teapots for middle to high fermented oolongs and pu ehr. I prefer smaller teapots, 80cl for pu ehr and 100-120ml for oolongs, but it must be linked to my tea habits: alone or tête-à-tête tea times. And it’s better to extract the very substance of a old shu. Recently, I tried a taiwanese red tea in gong fu style in a Yixing teapot. Strangely, it revealed the best from this tea, even if it is a red tea.

*My gaiwan is dedicated to new tastings, to white and green tea and Baozhongs, except the japanese tea. I brew them in a traditionnal teapot. But I’d like try a kyusu. I’ve seen so pretty ones lately.

For tea quantities and temperatures, I generally follow my nose and it generally scores. When you know your pot, you generally know how to feed it… Nope?

Thanks for your comment, I know that some of our readers are very interested in the way other people prepare their tea.

For sencha, which I drink a lot of, I use kyuusus that are 6 ounces and only fill it with 5 ounces. 5 ounces being my ideal size for green tea. I often brew sencha at 4 grams per 5 ounces for 1:40. Water temp around 165 F. Though some senchas I brew differently.

For darjeeling at this time, I use a kyuusu still, and always make an 8 ounce mug worth. I have a kyuusu dedicated to darjeeling like teas. Darjeeling, generally 3 grams per 8 ounces for 3 minutes.

This entry has truly gotten me in the mood for tea. Tomorrow morning tea is in order!