opps...
i know the way i said it, that it sounded like you were saying boiled
or cooked. i just meant that gong-fu was a precise way of making tea
usually with small clay pots, and by controlling the time of infusion
and temperature of water. also at that time period and after "ming
dynasty", the way of making tea was to brew/infuse and then separate
the tea leaves this was a big improvement on control of taste, and
control of bitterness. tang/song dynasty still didnt separate the
leaves so the taste was not as "adjustable".