1. Buy a good quality tea. Loose tea, rather than bags, steeps better, since water flows more easily around the tea if it is not contained in a bag. This is a list of various grades of tea, and their qualities.
2. Orange Pekoe: Medium grade, broken leaves. The leaves are broken into fairly large pieces, grown in Sri Lanka and Southern India.
3. Flowery Orange Pekoe: Similar to Orange Pekoe, but grown in other regions.
4. Golden Flowery Orange Pekoe: High quality tea with bud tips of young leaves.
5. Fine Quality Golden Flowery Orange Pekoe: Highest quality of the Orange Pekoe teas.
6. Heat a quart (or liter) of pure water to boiling in a quality tea kettle or pot. It is preferred that a "clean" water is used, without chlorine or other chemicals, and a low mineral content, which may effect the flavor of the tea.
7. Place tea leaves in a suitable container, lead-free glass or ceramic being good choices, and pour the hot water over them. The amount of leaves varies depending on the strength of tea you desire, but about 4 tablespoons per quart is a basic measure to begin with.
8. Add desired sweeteners. (Honey and raw sugar are excellent).
9. Pour the hot water over the leaves, and allow to steep. The recommended steeping time is 4 to 7 minutes for black teas, 3-5 minutes for green teas.
10. Strain the leaves, if you desire, otherwise, you may leave them in the bottom of the brewing container, and pour your tea off into a cup carefully.