These rules, combining the best of East and West, are in general applicable to all kinds of tea -Green Tea, Black Tea, or Oolong Tea
1. Use fresh cold water
2. While the water is heating,get the tea things ready. A small pot is
preferable to a large one, as the amount of boiling water
used in a large one tends to "stew” the leaves and
result in poor tasting tea.
3. Add tea into the pot.For each cup use one teaspoonful of tea or one tea bag. For more than six cups,add an extra spoon "for the pot."
(If an infuser is used, it should be no more than half full of leaves to allow
room for them to expand.)
4. Pour boiling water(or the suitable temperature water) into tea pot.
Green tea ：https://tea-tao.com/collections/green-tea
5. The best is made by infusing for a short time rather than steeping for
a long period. For rinsing the tea leaves: pour in a little boiling water
into the pot and drain it off immediately.
For infuser or large tea pot:three to five minutes is recommended.
with the shorter time preferred. Curled leaves take longer than flat ones.
Very fine tea needs an extremely short time. A longer steeping time
is not necessary,as the flavor and the tannins come out early in the
infusion.A shorter time also reduces the caffeine. About three-
fourths of the caffeine will come out in a five minute infusion.
6. Rinse cups with hot water. (Now is the time to pour milk into the cup
with black tea. “Scalding” the milk with the hot tea gives it a particular de
sired flavor. Never use cream. The tannins cause cream to curdle. Milk is r
arely used with Green Tea, but sometimes with Oolong.
7. When time is up, transfer the tea liquor into a pitcher, and pour tea into
cups.(Do not let the tea steep with the leaves too long)
8. The second infusion: opinions differ on this according to the kind of tea
and the authority. Black and Oolong teas can be infused more times than