I think that means using not so much leaves for you. However, I think 50 ml is very very small gaiwan. That is not good for making any tea. I think that is a tourist gift kind of gaiwan, not really for use. You should use at least 100 ml gaiwan, and bigger if you are not using gongfu style. Like 150 ml will be better for longer steeping time.

Thank you ME, I just wrote something there but after I pressed the send button, everything is gone and the post not there. How come other people can do it?

I have been to Lok Cha once and never want to return again. Lin Heung and Luk Yu are not that good either. They are just famous because of some publicity. 

Before I attended Leo’s tea class I did not understand that the functional aspects of the shape and material in a gaiwan. I had never even thought of that and used to choose a gaiwan according to how I like the look. That was almost 9 years ago. I think he gave Ming Cha to his wife when they divorced or separated. I thought Leo would be doing advertising like before and vanished from the tea world. Now he is alive in tea and teaching us again in Tea Guardian and Tea Hong. :”-) However, this is never like to be in a class with him. Or sitting at the modern style tea bar with him or his mild manner staff. Really miss that…

I have hosted tea tasting using gaiwans many times. They are good tool. I remember the article here says using tasting mugs, but gaiwan is cheaper and easier to get. Use chahai to pour the tea into for study and holding the tea. Use small cups or Chinese style porcelain spoons to drink from. If you are beginning, 3 or 4 tea(s?) is good. I think it is better to practice preparing these 3 or 4 teas at the same time before actual tasting with the customers is important.