Aw, thanks, everyone!
The attention makes me blush.
Happy to help. Yes, normally we use spoons, but they do not come with the sets. Preferably a large rounded one but any neutral tasting spoon will do.
Also for consistency, I do weigh the leaves and use an instant read thermometer to ensure the correct water temp, and of course a timer.
Properly done, tea tasters will sharply slurp the tea from the spoon, vaporizing the liquid as much as possible with the intention of it hitting all your taste buds at the same time. Be careful, though! Sometimes I still end up coughing.
I'll lay out paper towels to line up the tasting cups on as spills and drips are a common occurrence.
For something like Ali Shan, everyone may want to agree on a common brew method, and then a free style. Meaning, everyone brew it with the same approx weight, temp and time the first time and then brew it their own preferred way and compare notes for both methods.