Softer waters are more suitable for this purpose. The kettle is boiled first and removed from the fire afterward. Then boiling into the teapot and a teaspoonful of tea is added for each cup of tea, plus another for the pot itself.
The Chinese teas get brewed within 2 -1/2 minutes while the others require 5 minutes. The boiling water should never be poured on the tea. It must be remembered that the water boiling at 100"C of sea level will drop to 84'-C when poured into the pot and to 74°C at the end of the 5 minute brewing time. The boiling takes place at S7°C at an altitude of 1000 meters and 93°C in 2000. The boiling water destroys the vitamins in the tea and those which are left to brew for more than 5 minutes will start to acquire a bitter taste.
You may add white Candice sugar or mil to the tea to suit your preferences. The can-dice sugar will not after the tea's taste.
The green tea may be brewed according to the Touareg and Russian methods.