That metal or glass basket inside is the heart of the operation. It’s not a prison for your tea leaves; it’s a spa where they get to stretch out and release their flavor. Don’t cram it full like you’re packing a suitcase for a weekend trip.
Use about a teaspoon of loose leaves per cup, and give them room to dance. If you overstuff it, your tea will taste weak and sad, like a damp handshake. Trust me, I made that mistake the first time—I ended up with hot leaf-flavored water.
Preheat the Pot (Or Be a Monster)
Here’s where most people fail: they pour boiling water directly into a cold glass pot. That’s how you get a crack and a very dramatic, “WHOOPS” moment. Rinse the pot with hot tap water first, or swirl a little boiled water around the inside.
It’s like warming up your car engine in winter—just common decency. Plus, a warmed pot keeps your tea hot longer, so you don’t have to chug it like you’re in a college drinking game.
