If you own a Tea Set then your serious about your tea
In order to preserve the pre-tannin tea without requiring it all to be poured into cups a second teapot is employed. The steeping pot is best unglazed earthenware — Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post 19th century invention, as tea before this time was very rare and very expensive.
Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping. This, they say, will do little to strengthen the tea, but is likely to bring the tannic acids out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a tea bag; if you want stronger tea, use more leaves or bags.