Brewing tea is part science, part art, and mainly based on trial and error. You should never feel afraid of just trying it out and seeing if you like the results. The most important elements to producing excellent tea is using the right kind of water and not burning the tea leaves.
The "right" water
Generally speaking water that's been through a filter system like a Britta is better than straight tap water, which can have an unwanted chlorine taste. Heavy water (water with lots of minerals in it) can make tea taste metallic. At the same time, water with no minerals in it would produce a flat-tasting tea.
How much tea to use
We provide guidance on our packaging for each tea but generally you should use about 3-4g of leaves for every 8oz of water. Many commercial tea bags from supermarkets have about half that amount of tea in them, but they can only be brewed once. Almost all of Athena Teas' teas can be brewed 2-3 times, so you actually end up getting the same number of cups of tea for the amount of leaves.
Brewing in a french press
Brewing in a French Press is an excellent idea - especially if the press is clear, allowing you to see the beautiful colors of the tea. Just make sure that whatever press you're using, it has no coffee grits or oils remaining, as this will spoil the flavor. Even better is to keep a french press reserved just for tea (which has no oils or grits, and is therefore easier to clean).
Brewing in a tea pot
If your tea pot has very thick walls it's worth warming the pot with water before brewing the tea, to keep the tea at the right temperature while it brews.
Brewing in a gaiwan
A gaiwan is a lidded bowl more commonly found in China that's used for brewing tea. It's convenient small size, easy to clean shape and simple beauty make it an excellent, if little known brewing vessel.