As some of you may know, you can get imported tea such as 100% pure Ceylon (Al Wazah) from pretty much any halal meat market. A few of us lazy Americans are used to the disposable tea bags; often not realizing we are really only consuming "shake"& not full leaves; therefore lacking essential vitamins & minerals. The advertisements would like us to believe otherwise. Anyhow, my question is: what type of tea pot is best for brewing loose tea?

any pot that holds water. the trick is to use a 'tea egg'. a two piece metal egg that un- screws.place your loose tea in the perforated egg, screw on lid and place in container of boiling water and let it steep till you are ready to drink it.

There are lots of teapots available, and it's really a matter of personal preference. The biggest thing to me is that the teapot needs to have its own tea infusers otherwise, you'll need to get tea infusers that fit your teapots. Just a "filter" as you pour the tea isn't enough, because if you don't serve it all immediately, the tea continues to brew and can turn bitter. Personally, I like a glass teapot so that I can see my loose leaf tea unfurling. A cast iron teapot is ideal for some teas, like matcha tea. Here is a look at several different types of teapots: http://hottesttea.com/teapots/

I agree with making sure you have a removable infuser in your teapot, or at least having enough cups on hand to pour all the tea immediately. A minimum would be some sort of strainer for the spout, like Japanese teapots (kyusu) have. With those you still have to pour all the tea out immediately but at least it won't get in your cup.Bodum makes a line of teapots with a press-pot infuser - I haven't tried those; the concept is interesting but I'd have to look closely at the construction to guess how effective they are. If they work as advertised they would be very convenient since you just have to depress a plunger rather than remove a hot infuser.Chinese tea enthusiasts swear by "Yixing" teapots - tiny teapots (for gongfu tea brewing) made of clay from the town of Yixing that accumulate the flavor of the tea over time. Legends say that a very old teapot can turn hot water into tea without needing leaves. Obviously you'd need one for each flavor of tea you make so enthusiasts quickly accumulate a large collection. And there is no such thing as a matcha teapot - you make matcha in the bowl you drink it from.I know this is heresy, but I brew my tea in a French (coffee) press, and it comes out fine as long as I pour it all out immediately. The device also makes coffee!

i like the glass ones with an infuser. they are nice looking, easy to use, but they do break with you drop it.

The three main types are glass, porcelain, and cast iron.I use the iron pot as (once preheated) keeps the tea at brewing temperature longer. Others love ceramic. I think the glass is primarily used be people who use teas that are more "showy".Personally, I feel tea infuses best when allowed to float freely in the pot. Therefore I remove the included infuser. I actually pour through the infuser to catch the leaves.I doubt tea bags are less healthy than loose (although they are not as fresh), but I know they have less flavor.

Looking for the perfect teapot to serve your favorite tea? This selection of tea pots will set you to dreaming about tea time with fine bone china, glass, cast iron or a modern stoneware design! teatreasures.com

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There are lots of teapots available, and it's absolutely a amount of claimed preference. The better affair to me is that the teapot needs to accept its own tea infusers otherwise, you'll charge to get tea infusers that fit your teapots. Just a "filter" as you cascade the tea isn't enough, because if you don't serve it all immediately, the tea continues to beverage and can about-face bitter.

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