Using very hard or artificially softened water can significantly mar the flavor of tea.

Some herbs used for teas need to be simmered, not steeped. These are usually roots and barks used for medicinal purposes, and are not discussed here.

2torial #0597: Learn2 Make a Perfect Pot of Tea (Continued) Strain and Serve the Tea When ready to serve, pour the tea through the strainer into individual cups. Specific teas traditionally use specific accompaniments:   Serve black tea with milk, lemon and sugar, if desired. Never serve black tea with cream: it's too rich, and overwhelms the flavors. Half and half is better. Also never put lemon and milk together, as the milk will curdle. Green tea is served without anything at all. Herb teas are usually served as is, with honey, and/or with lemon. Now that you're a tea perfectionist, keep these principles in mind: While using loose leaves in a pot is greatly encouraged, using a tea ball is acceptable. Be sure it's large enough to hold the amount of tea needed for the pot. Try to draw the line at pre-packaged tea bags. The problem is not so much concept as execution: some large companies hide inferior ingredients in those opaque little bags; some retailers don't discard old boxes that have been sitting around for way too long. So, if you must use tea bags, try to buy them from a retailer known for his/her appreciation of tea - or at least a high turnover of product. Take as much care in preparation as you would if using loose leaves; you'll notice the difference for sure. -end- Learn More! or All steps at once (for ease of printing out)