In Chao Shan(Chao zhou, Shan Tou city) area, there is a unique brewing technique called Gong-fu steeping style. This traditional steeping style has a long history which could be traced to Qing Dynasty(1636—1911).
This steeping method requires a higher ratio of tea leaves to the volume of water.
Tea will be steeped repeatedly, each for a brief time with boiling water. The advantage is shortening the steeping time while extract concentrated flavors from tea leaves instantly. Shorter steeping minimizes the contact of tea leaves with hot water. Eventually tea leaves are not overheated and we can enjoy a very fresh and original flavor of tea from each infusion.
In addition, it is easier to control the thickness of tea soup. You could make the tea tastes either thicker and richer or lighter and sweeter with this steeping method.
Since this method requires higher ratio of tea leaves, it is advisable to use smaller tea-wares so as to minimize the consumption of tea leaves.
In Chao Zhou, most of people use a Gaiwan to brew tea. It is suitable to use the Gaiwan with a capacity volume of about 50-100ml. Since you can brew most of teas up to 10 - 20 times, a small Gaiwan is very ideal for self-drinking.
Of course, you could use a larger 150-200ml Gaiwan and a serving pitcher to prepare tea for two or more people.