In general, I prefer to use my teapot to brew loose leaf tea. When we make Persian black tea, we use a special pot to brew the leaves over heat. It tastes better than teabags, and wastes less.
But, when brewing spiced chai (Masala chai), it is best to steep the the tea in a pot of milk on the stove. These teabags make it simple to do this. I made these as a gift for a dear friend, and sent them by mail.
The tea mix is loose leaf ceylon tea with ground spices (I always grind them myself). I used cardamom, cinnamon, clove, fennel seeds, powdered ginger and a little nutmeg and black pepper. I used some coffee filters I had lying around, and red thread. You must double up the filters as they break apart easily. Do not overfill them! Tea leaves expand many times their dried size when steeped.
You can cook the tea in milk, (1 cup per person), strain and sweeten with honey.