One of the primary things to look at is the water that you use. The incorrect water can ruin even the best tea leaf. Water can be sometimes deeply chlorinated, or full of mineral deposits, or 'hard'. Water can become musty, because it sucks up smell from the atmosphere. Also water can have substances that diminish the quality of your tea. Water can be full of serious amount of calcium carbonate.

Calcium carbonate is the material that shows up as white powder on the taps and tiles in the bathroom or kitchen. It is not injurious and also a little amount of it is a good for health. But for tea it increases the dark color. Pure water will let the tea look much lighter in color. Water can contain a great quantity of iron also. This too is not bad for health but it can change the texture of your tea by adding a metallic taste.

Water hotness is also extremely significant. The water at boiling temperature can be little too much for fine tea leaves. The ideal temperature suited for tea would be 80C/176F, on an average. (Pure water at a pressure of 1 atmosphere, at sea level, boil at a temperature of 100C/220F.) However the precise hotness fluctuates slightly with the kind of tea. Near boiling water is good for Black teas.

Oolongs are superior at somewhat smaller heat. If the water is very hot the green tea might become bitter in taste. The lowest temperature is required for white tea. To come up with the appropriate temperature some experimentation will be needed from your side. Adding the correct quantity of tea leaves will require some practice and experimentations. First start using one teaspoon for a cup of tea and slowly adjust the amount to bring it up to your taste.

A natural way to reduce caffeine is to throw away the first cup of tea and use the same leaves for a second cup of tea. Most of the caffeine will enter the initial one. Brewing time differs, but for most of the tea lovers 2-3 minutes will be correct. If you're short of time then you could make tea instantly with the tea bags.

Beware, true tea enthusiasts might not like seeing it If you make tea by adding milk to it then brewing time will be slightly longer. Boiling it longer will help to extract the compounds that get diluted by the milk. If you boil to the correct interval you get the actual taste of tea not the taste of milk. If you make tea with loose leaves then you should use a good strainer to prevent the leaves from falling to the cup from the pot.

The main step in the process: take a sip and relish the goodness.