We always seem to come back to this question: what is the correct way to make gongfu tea? If I remember correctly, what we concluded is that gongfu usually means a small brewing vessel and a relatively large amount of leaf, which facilitates short, multiple infusions and produces a rather strong-tasting beverage. I could be wrong, of course. I suppose you prepare green tea that way, no matter your brewing vessel is made of. I drink my tea alone 99% of the time. I'm not even certain I've ever been served gongfu tea or have prepared it that way myself.
N.