Use a hot teapot, preheating it by filling it with hot water and letting it sit while boiling the water for tea. Bring fresh, cold water to a rolling boil. Use one teaspoon of tea per cup or one tea bag per cup. With loose teas, a strainer gives the tea leaves plenty of room to infuse. Brew the tea for five minutes, stirring before serving. Sun tea
Fill a two-quart pitcher with cold water. Place two ounces of loose tea into container. Let stand at room temperature or in refrigerator overnight; set in sun for about four hours. Iced tea
Follow the same rules for making hot tea, but use twice as much tea to make a concentrate.Green tea
Fill the tea kettle with fresh water and heat until it's just short of boiling. Green tea requires cooler water than black teas. Warm the teapot and spout by swirling in a splash of the steamy water, then pour it out. Measure one teaspoon of loose tea leaves in infuser basket or use one tea bag. Pour the water over the leaves, cover and allow to steep for 1 to 3 minutes.
To make iced green teas: Prepare a double strength infusion of hot tea. Cool. Serve over ice.Tips
Black teas require 3 to 5 minutes to steep. Green teas should steep for no more than 3 minutes. Oolong teas should brew for 2 to 7 minutes.
If tea remains in a pot too long, it may get stronger and bitter. The shelf life of tea is 24 months if kept in an airtight, dry place.
Some tools you might want to consider are an infuser or tea basket for loose tea leaves and a thermometer to check water temperature.