There are two problems with brewing tea commando: you have to filter the leaves yourself and, if you sip too slow, you run the risk of the tea over-steeping and turning bitter. If yo… See more

This classic Chinese brewing vessel is called a gaiwan, and it's nothing more than a cup with a lid that you fill with leaves and brew in, then decant, using the lid as a strainer. (H… See more

If you want to brew larger servings of tea in one go, or if you're a really big fan of delicate Japanese green teas, you may prefer a Japanese-style kyusuteapot. These pot… See more

Some teas benefit from tight control over brewing temperature, and unless you're using an instant-read thermometer, keeping track of temperature as you brew is tricky. The solutio… See more