Pure, fresh water (spring or purified, if possible); 5-6 ounces per cup

A non-reactive saucepan in which to boil the water (preferably glass or enamel-coated metal). See "Tips."

A ceramic, glass or enameled teapot (see "Tips")

Quality black, green or oolong tea leaves, or herbal leaves and flowers; one teaspoon per cup, plus one for the pot

A fine meshed strainer

A tea cozy (optional)

10-20 minutes

2torial #0597: Learn2 Make a Perfect Pot of Tea The pot that hits the spot! In many parts of the world, tea is an inextricable part of history and culture. But in other places, serious tea drinking is just taking hold. Some merely seek an alternative to coffee and soft drinks; some seek the potentially restorative virtues of tea, especially green and herbal varieties. And while the methods and serving of certain varieties differ, consider this 2torial your basic primer. Remember the details: If you must use tap water, run the faucet to clear the water sitting in the pipes. Colder and fresher makes a tastier, livelier infusion. Warm the steeping pot. Let it sit, filled with very hot water, for a few minutes, then drain it. Place it in the oven at the lowest setting until it's warm inside and out. Step 1