The sizes shown are the manufacturer's claim of the total capacity up to the brim, not necessarily of the usable capacity. It is generally best to fill only to the bottom of the spout opening, especially if the teapot is of the type that you can also use for boiling the water.
Heat the tea pot by rinsing it out with very hot water. (Do not heat the tea pot over a burner unless specific instructions state otherwise.)
Measure tea accurately and consistently. The recommended dose for a medium leaf is 1 tablespoon per 5 oz. of water (more for larger leaves, less for smaller leaves), and adjust to taste. Place tea in an infuser to keep the leaves separated, or right in the pot if you'll filter them out later.
Pour water from the kettle into the tea pot when it reaches a rolling boil.
Steeping tea for the proper amount of time can make a world of difference in its resulting taste. Not less than 3 minutes, nor more than 5 minutes for the best taste. (Less than 3 and the taste is not given enough time to develop; more than 5 and tannin will begin to make your cup astringent or bitter.)
If using an infuser, remove it after the steeping is done. If the leaves are loose in the pot, strain out the entire contents into cups right after steeping is done.
Keep the pot hot by using a tea cozy, or a covering to keep heat from escaping the pot. (Do not heat the tea pot over a burner, unless specific directions allow it.)
The stainless serving pitchers provide another elegant way to serve. Use the small one for a single or two cups of tea, or for milk or cream. The larger ones can be used for tea, coffee, water, etc. The lids help keep the liquids warm or cold.