The thing is composed of a gaiwan, the center piece which is a pot with a lid and a saucer. It also have a small tea pot, a strainer and eight little cups. The bottom part is composed of a pierced lid and a large bowl since the brewing method often create an overflow. I used it to prepare a green wulong that I think was a late summer one, because it was pretty heavy and really "sugary", nothing like tart flavor of a spring tea.
As always you're supposed to heat up every part of the set, then make a first infusion to clean the tea before you can drink it.
Watch me mishandle that poor tea set.
As for Gong fu cha, I was able to do several infusion with it on a 2h30 time span. The only problem of that kind of infusion is how the set heat : my finger tips were tender and red after an hour using it. Could've been avoided easily but I'm still not comfortable using the wooden pieces, I find them too slippery. I can manage fine without theme as long as I'm alone, but serving a crowd without them would be incredibly wrong and painful. I guess I should practice a bit to be more graceful, but it's not my absolute priority here.
I missed having a real tea. It was a real treat.