I use gongfu for my pu-erhs, and for pretty much everything else
(Chinese greens, oolongs of every description) I use a gaiwan.

I've got a tetsubin for the occasional Japanese green.

If I ever have a black tea (hong cha, not hei cha) I'll use my gaiwan,
but I rarely drink hong cha anymore.

With the gaiwan, I decant into tasting cups for better teas, but for my
everyday stuff I just sip striaght from the gaiwan

James