Mydnight wrote:

> My question to you is how do you most often prepare your teas?

Kyusu for Japanese teas. For all those other, lesser leaves, brewed
in the tiny enameled sauce pan in which the water was heated to
temp, the tea then strained into a cup, a Heath Ceramics open-top
(cream? sauce?) container, or sometimes a Pyrex liquid measurer.

--crymad