Place the tea inside the teapot/gaiwan. Follow the preparation guidelines that came with your tea. Generally, use one teaspoon of tea for each 6 fluid ounces of teapot/gaiwan capacity.

Make sure the water is at the designated temperature for the particular tea being used. Pour a small amount of water into the teapot/gaiwan, just enough to cover the tea leaves. Wait 2-3 seconds, and then pour out the liquor. This rinses and settles the leaves.

Next pour the designated amount of water into the pot. Place the lid on top, and pour a small amount of hot water over the pot and lid to warm the outside. Gently lift the lid (be careful as it will be hot) and sniff the fragrance of the leaf. Do not breathe into the pot, as this will change the properties of the tea.

Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping. This, they say, will do little to strengthen the tea, but is likely to bring the tannic acids out in the same way that brewing too long will do. At the end of the steeping period, pour all of the tea in one smooth motion into the cups or serving pot until the teapot/gaiwan is empty except for the tea leaves. You do not want to leave any liquid sitting on the leaves.

Of course, some circumvent the teapot stage altogether and brew the tea directly in a cup or mug.

Immediately serve the tea in teacups, and enjoy every sip!

When finished, proceed to re-steep the tea again (most can be re-steeped several times). You may get two, three or more additional steepings with the tea. In time you will develop a sense of exactly how many tea leaves are right for a given pot. Always consider tea a delicate food, to be handled tenderly and with respect. It is important that you properly store your tealeaves after you open the packaging. Because teas are susceptible to oxidation, it is best to store them in an airtight container in a cool; dry location that keeps the light out.