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For Chinese black teas, you can go ahead and fill the gaiwan with a generous dose of tea, filling the vessel about 1/4 full. Rinse the tea and dump the water, then refill with water and steep for 1 to 2 minutes. These teas can be reinfused up to two or even more times if the tea is particularly young, with your time parameters being adjusted to taste. For the other black teas, a smaller dose and longer steeping time are generally warranted.
Empty your tea pot or mug of the tap water and add the chamomile to this container. Pour water from the kettle over the chamomile, and cover. This helps to fully release the oils and matricin from the flower, enhancing the taste and medicinal components of your cup of tea. Steep (let sit) for about 5 minutes. In the future you can adjust the amount of chamomile you use and steep time to taste, but steeping too long may result in a more bitter flavor. Uncover and remove your infusion device from your tea pot or mug.