The Eastern method to make the most authentic tasting tea is You put the loose tea in the top teapot (about a heaping soup spoon) and a little water (cover the bottom). Fill the bottom with cold water. When the bottom pot is boiling take and fill the top pot. Refill the bottom pot and place (stacked) them back on the stove. When bottom pot boils for the second time, tea is ready. It should have settled that you do not need a strainer since the leaves will stay at the bottom. This is the highest quality kettle available, so your Satisfaction is Gauranteed! Backed By Lavohome TM