There are as many methods to brewing as there are teas.

Teapots
The simple teapot has proved to be the ideal vessel for brewing tea for more than a thousand years, and we at Peet's don't see any reason to improve upon perfection. However, all teapots are not created equal and there are certain parameters that are best. Thick porcelain or glass are the ideal materials for a teapot, in that they do not impart flavors of their own, and can retain heat well when preheated.

It is important to have a teapot that matches the quantity one is preparing - brewing a single cup in a large teapot will never taste correct, because there is too much room for the heat to dissipate if the pot is filled only part way with boiling water. Keeping both a small and a large teapot on hand is a must.

Also, have one pot dedicated for black tea, another one for green tea, and one for herbals if you enjoy them. Black tea will leave a patina of tannins inside the pot that can slightly cloud the flavor of a green tea brewed in the same pot. It isn't necessary to use soap when cleaning out the pot, but if you do make sure that the soap is rinsed completely out.

Tea Balls and Strainers
Simple stainless mesh tea balls are best, as they allow the flavor to infuse much more effectively than solid metal tea balls with just a few holes. Don't overfill the infuser, but allow enough room for the leaves to unfurl and expand (termed "the agony of the leaves"). If your infuser is too small, then use two. Or better yet, dispense with the infuser altogether and place the leaves free in the pot, which allows them to fully circulate and expand, giving the best flavor - then pour the tea through a strainer into cups.

Keeping Tea Hot
Preheat the teapot and the teacups, and the tea will be served hot - but what if you want a hot second cup? Tea cozies are the best solution; reheating is the worst. Keeping hot tea in a thermos can be effective, but certain teas will lose more flavor than others (Darjeelings can turn bitter in a thermos, and any green tea will quickly turn flat and flavorless).

Iced Tea
Black teas must be brewed with boiling water and fully steeped to deliver a good flavor, and teas destined for serving over ice are no exception. "Sun tea" (made by steeping tea in lukewarm water for several hours in the sun) is a great way of making reddish-brown water, but it can't make a decent extraction. The best way to make iced tea is to start with a hot, freshly brewed concentrate: First, measure enough tea leaves or bags into the pot to make at least a double-strength brew. Then, pour on boiling water and steep it for four to five minutes. Next, strain the brewed tea into a pitcher containing an equal amount of chilled water and stir. The mixture of hot, double-strength tea and cold water should be cool enough within minutes to serve over ice.

Chinese methods
Most Chinese drink green tea, and in the simplest and most economical way: a small amount of leaves are placed in a covered mug, and hot water is poured into it. As the tea is slowly drunk down, it becomes stronger and stronger as the water level drops, until more hot water is added to warm and dilute the tea.

One variation on this method is the guywan, which is a handless bowl with a lid and saucer. Leaves are placed in the bowl, and hot water is added. After several minutes, the guywan is ready to be drunk using the tilted lid to hold back the leaves.

The gongfu method is primarily used for oolong teas, and is the closest thing to a Chinese tea ritual The basic principle is to brew multiple, separate steepings from a miniature teapot. Fill the small pot one-third full with tea leaves, and brew for a very brief time; each successive extraction reveals a different flavor from the same leaves.

Tea Bag Brewing
Our tea bags contain more tea than most other brands; 3 grams of tea, the ideal strength for one cup (herbs require fewer grams per cup). The primary mistake made when brewing with a tea bag is to toss it into a cold mug and let it steep without a lid, thus losing heat that is vital to extraction. It's best to follow the same rules as for a teapot: preheat the brewing vessel (the cup) and cover with a lid (such as a saucer) while brewing.