/ck/ - Food & Cooking

So some questions about the gongfu and western methods.
How many of you actually rinse them with the hot water, and dump that water into individual cups? Does it make it a difference? I'm sure you could just pour the water into the sink if you do that step.
What exactly makes the gongfu method make a "better" tasting tea? I can't see a difference in waiting for a 3rd or 4th steep than just steeping the tea leaves longer. Even then the western mehtod can still do an extra steep or two. How is everyone's experience with either?