If you wish, you can measure the rinse water in by cupfuls, so you will know just how far up to fill the pot when you actually make the tea. Just before the water in the kettle boils, empty the teapot and add tea. For each cup use one teaspoonful of tea or one tea bag. If tea bags are used, they should be placed on the bottom of the pot so the water can hit them with full force. If an infuser is used, it should be no more than half full of leaves to allow room for them to expand.
Some people prefer water at a rolling boil.
The air bubbles in it help spread out the tea leaves so that the water can get to them better. Others prefer it just before the full boil, when bubbles begin to rise, particularly for green tea. It is mandatory in making Gongfu tea, but can improve any type except broken black tea. After the tea leaves have been added to the pot, pour in a little boiling water and drain it off immediately. Finally, pour boiling water into the pot to the desired level and cover.