Teapot
Round, short and stout ceramic teapots are a good option. Ceramic material has good thermal and heart transfer, and the round short and stout teapot leave enough room for tea leaf to stretching.
My personally do not recommend the teapot with the ready to remove filter. Although it is easy to control the concentration, but the filter has limited space which cannot let the tea leaf is fully stretching. This resulting flavor greatly reduced.
Tea spoons
Any tea spoon is okay as long as you know how concentrating tea you want.
Tea strainer
Shelf on the cup to filter the tea leaves. A lot of form tea strainers such as filter-like or hold-type, with base or no base. I prefer the filter-like with base tea strainer.
Water
Boiling freshly draw cold water. Water is one of the vital elements to make a good cup of tea. Generally, hard water which has high mineral content can help you to make a better cup of tea.
Brewing
Add the water the moment it boils. Usually brew 3-5 minutes for 2-3 teaspoons for 6 cups of teapot. However, some tea leaves are more delicate such as Darjeeling tea; use a little bit low temperate water. You can wait 2-3 minutes to cool a little bit of the boiling water that can make the Darjeeling tea has more flavor.
My personal tips:
I. Warn the teapot before you add the tea leaf.
II. Avoid adding the boil water in the center, adding along the side of the teapot that can help the tea leaf to rotate in the teapot. Then, brew out more wonderful aroma.
Pour
One hand hold teapot, the other hand holds a tea strainer spoon, and then pours tea through the tea strainer spoon. It is better to be playful. In order to make the consistent tea concentration, you can gently rotate the teapot.
My personal tip: Warn your cup before pouring.
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