• Fill the kettle or teapot with freshly drawn cold water (it must contain oxygen in order to bring out the full flavor of the tea). We recommend using filtered water because the quality of your water will directly affect the taste of your tea. Many places have water that has too much chlorine and other minerals. When the water is near the boiling point, pour a little into the teapot, swirl around, and tip away. This leaves a hot, clean teapot.

• Measure the tea carefully into the pot, allowing one rounded teaspoon or one teabag for each cup required. Many people prefer to use a tea ball or filter to keep the leaves from spreading throughout the teapot. Bring the water to a rolling boil. Do not allow it to boil too long, as it will boil away some of the flavor-releasing oxygen and result in a flat cup of tea. Green tea should be made with water that has boiled and allowed to cool for just under a minute.

• Pour the water onto the leaves or tea bags. This saturates the tea allowing the flavor to release naturally. Do not pour the water and then add the tea, this will only result in a poor cup of tea.

Allow the tea to infuse for the required number of minutes:
Black Tea - 5 minutes
Darjeeling Tea - 3 minutes
Flavored Black Tea - 4-5 minutes
Oolong Tea - 3-4 minutes
Green Tea - 2-3 minutes
White Tea - 2-3 minutes
Herbal Tea - 5 minutes
Green and white tea should be made with water
that has boiled and allowed to cool for just under a minute.

If you prefer your tea stronger or weaker, never vary the brewing time; simply increase or decrease the amount of tea. If allowed to sit in the teapot, the tea can over-brew and turn bitter.