The water used for making tea should be boiled only once, and if possible, it must have a low calcium carbonate content. If the water is boiled more than once, the oxygen level in it gets reduced, and that affects the taste. Whereas, water with less ‘hardness’ allows tea notes to come through easily, thereby ensuring a truly wonderful flavor.
Patience plays a huge factor while using tea leaves. You should leave the tea leaves in the water for about two minutes so that there is ample time for it to infuse the tea flavor. Poking and prodding should be avoided, let the process happen naturally and slowly.
TeaBrew for 2-3 minutesGreen TeaBrew for 1-2 minutes