| 1 | The tea you buy is a delicate blend of some 20 to 30 varieties. |
| 2 | Quality varies according to the soil, climate and altitude in which it is grown and the age and size of the leaves when they are picked. |
| 3 | Broadly classified, there are three types: black, oolong and green. |
| 4 | Black tea derives its color from a special processing treatment in which the leaves are allowed to oxidize. |
| 5 | This turns the leaves black and produces a rich brew. |
| 6 | Oolong tea is semioxidized. |
| 7 | Its leaves are brown and green. |
| 8 | It brews light in color. |
| 9 | Green tea is not oxidized, thus the leaves remain green. |
| 10 | The brew is pale green in color. |
| 11 | Preparation method whether you use loose tea or tea bags, the preparation method is the same: start with a spotlessly clean teapot made of glass, china or earthenware. |
| 12 | Add rapidly boiling water; allow to stand a few minutes, then pour out. |
| 13 | Heat cold water to a full rolling boil. |
| 14 | Add tea or bags to the warm pot, allowing 1 teaspoon of loose tea or 1 tea bag for each cup of tea desired. |
| 15 | Pour boiling water over tea (?cup for each cup of tea); let stand 3 to 5 minutes to bring out the full flavor. |
| 16 | Stir the tea once to ensure uniform strength. |
| 17 | Do not judge the strength of tea by its color; you must taste it. |
| 18 | Strain the tea or remove tea bags. |
| 19 | Serve with sugar and milk or lemon if desired. |
| 20 | Prepare instant tea, a concentrate, according to the directions on the jar. |
