In a teapot, tea tumbler or cha dao cup, depending on the exact amount of tea needed at any given time.

I usually extract the amount of tea that feels right from the container digitally (i.e. I use my digits!), boil the kettle, let it cool a little for some teas the pour the water in.

Steep until it feels and/or looks right.

No measurements, timers or thermometers.

Good luck with the research. It sounds like a fine idea.

I am in Australia!

You could gave posted these questions in one topic you know.

NL

1) depends on the circumstances. At work I fill a mug with boiled water, put a filter with tea in it steep and ready. At home I have the option of a teapot instead of a mug, a gaiwan, a Kyushu and a match-bowl (still not get that working). The first two types:  bring water on temp with electrical heater, usually after boiling once, pour it on tea in steeping vessel; steep and remove tealeaves or water from the vessel.

2) Not that I am aware of.

Now my questions to you: for what class are you doing this project? Did you choose tea or someone else? What are your answers to these questions?

That is not a tea experience, @tashateacup. That is a substitute for a tea experience, and a poor one at that.

Probably best not to mention teab*gs around here. Certain people get very cranky.

Don’t worry about teabags @tashateacup. Only certain people get cranky ha ha. Anyway, why don’t you join in on Tea Trade even when there’s no survey? Always nice to have new contributors.
Anyway: loose leaf, mostly use the Breville (an automated kettle/teamaker) The Breville is kettle and teapot in one.
Unusual habits? Gosh, who knows what kind of answers people might come up with. Anyway, I don’t think so…Except perhaps that I have a couple of favorite morning mugs. Doesn’t sound terribly peculiar though does it?
I’m in the USA.
You’re in England?

I usually have enough time between filling the kettle and pouring the boiling water on the tea to fill the basket. So it ain’t that much extra work.  ( if I ignore the cleaning of the filter, which isn’t hard either). But I agree that a teabag can be useful from time to time. Therefore I have some quality teabags in my travelkit. For one or twice a year.  I also have TSacs, but I haven’t used those. (actually others did use mine, because there were no coffeefilters…)

I drink loose leaf but my habits depend on where I am (at home, at work, …).

I live in France.

I brew in a kyusu, or if drinking matcha then in the matcha bowl. The precise method of brewing depends on the type of tea, and I usually drink green tea.

I live in Colombia, but learned about tea when I lived in Japan.

Making tea really depends on tea type, tea quality, and the present situation. If at home, for convenience, I choose a medium-grade work tea (any type – jasmine, oolong, green, white, black), steeping it in a travel cup with a filter (or glass mug with filter) – which I use as steeping vessel. This type of cup is wide enough to instantly dump out used leaves, and easily washed with a bottle brush. For added quickness and convenience, I steep twice or thrice my tea, decanting infusions into insulated cups; imbibing as needed.

When I have little time, attending seminars and university lectures, I carry a travel cup with filter – first steeping the tea with hot water, then adding cool water to keep the leaves from stewing. This type of cup works best with black, oolong, puer teas.

When I desire a taste of very fine tea I have two options: a) brew the tea myself at home using gongfu tea ware (gaiwan or small porcelain teapot for: black, white, green, jasmine tea; zisha teapot for yancha) or b) bringing a few packets of fine tea to the teahouse for enjoyment and sharing with friends when I want to chat. These two options however, require the time to devote to tea preparation and enjoyment.

I don’t know what would qualify as an unusual habit. I live in China.