A gongfu service is built around small repeated infusions: tea is brewed for a few seconds, poured off into a fair-cup, and then divided between the cups so that every cup is the same strength. The fair-cup is the key piece — pour straight from the pot and the first cup gets a weaker, less extracted tea than the last.
The set is Yixing clay, unglazed, on a bamboo tray with draining slats so spillage runs away rather than pooling. Everything packs into a fitted case with individual cushions, which is also how it should be stored — a loose lid in a drawer will chip.