* When you've acquired the best loose leaves, then the quality of water plays a very important role in bringing out the best flavours. Water should be as fresh as possible.
* Temperature plays a crucial role in steeping tea. Use water just when it starts to boil (around 85 C - 95 C). This will effectively bring out all the right flavours and curb the unwanted bitterness.
* Avoid boiling water. It scalds the leaves and affects the flavours adversely.
* A tablespoon (2.5 gms) of leaves is recommended for every cup of water (180ml).
* Choose a clean tea-maker/pot, ideally porcelain, glazed ceramic, or glass to avoid unwanted peculiarities of taste.
* Pour hot water over the tea leaves and not the other way around. A lot of people overlook this simple step. Leave the infusion covered for 2-5 minutes according to the instructions provided. Your tea is ready to drink.
* For cold brews, you'll need 1.5 times more leaves than a regular hot brew for every cup of water. Add leaves into a flask/jar and pour cold fresh water over it. Depending on the type of tea let it steep for 4-10 hours. Steep white, Oolong, green teas for shorter durations and blacks, flavoured fruit/floral infusions for longer.
* You can also refrigerate the brew if you prefer colder drinks.
* One shall understand the four different types of tea: White, Green, Oolong and Black.
* One shall not call it brewed; tea is steeped.
* One shall use filtered or bottled water to make tea.
* One shall use a proper teaspoon for every 180 ml of water.
* One shall not use a tea bag but shall only use loose teas.
* One shall steep loose tea leaves 2-3 times by adding hot water and increasing the steeping time with each infusion.
(This story has not been edited by Business Standard staff and is auto-generated from a syndicated feed.)