Preparing tea properly is easy but one muse follow a few basic guidelines. The best tea in the world can taste horrible if prepared incorrectly, and conversely a very inexpensive tea can be very satisfying If made well.

There are seven factors that affect the quality of brewed tea:

• The quality of the tea
• The quality of the water
• Correct measurement
• Correct steeping temperature
• Correct sleeping time
• Allowing the tea leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

When making any tea, we should be sure to use only good water, it makes up over 90 % of the end product. Water quality and taste vary greatly between locales. If water tastes really good out of the tap, chances are it will make good tea. If there is any noticeable unpleasant taste in the tap water, e.g. metallic, chlorine, earth mess etc. that taste will come through in the tea. Distilled water should be avoided.

Fresh water out of the tap, should be used and not water that has been previously boiled or has been sitting around. First, a small amount of heated water should be used to warm the pot before beginning to make tea.

Then the correct amount of tea must be measured into the pot. A good standard guideline is one rounded teaspoon per 8 oz. cup. This refers to a measuring teaspoon, not the teaspoon. In silverware set which is usually much larger than a true measuring teaspoon. This is just a general guideline.

Different teas require different steeping temperatures. Using the wrong steeping temperature is probably the most common error people make when preparing tea. One could probably buy a thermometer to gauge temperature.

Girnar Black tea generally should be made with water at a full, rolling boil, 212 degrees.

Oolong tea should be made with water a little bit below boiling, between 190 and 203 degrees. The water should be steaming rapidly and there should many bubbles rising in the kettle, but not really breaking the surface.

Girnar Green teas should be made with slightly cooler water, between 160 and 180 decrees. The steam should be wafting or gently swirling out of the kettle.

White teas should be made with even cooler water, anywhere from 150 to 160 degrees, when one sees the very First hint of steam.

Herbal teas should typically be made with boiling water.

Different teas also require different steeping times.

Black teas steep 4-6 minutes. Darjeelings are the exception; they should be steeped 2-3 minuies.

Oolong teas vary dramatically and one needs to experiment or follow the suggested steeping

instructions on the bag. Many oolongs are perfect at 3-4 minutes, some need 6-8 minutes.

Girnar Green teas should typically be steeped for much less time, 2-3 minutes.

Whites teas typically should be steeped around 2 minutes, although some can be steeped much longer with good results.

Herbals typically should be steeped a minimum of 4-6 minutes, some for up to 10 minutes.

All teas require room for the leaf to expand greatly in size as it steeps. Whatever preparation method we use, we should make sure there is 'enough room for the leaf to expand up to 3-5 times in size. Brewing the leaves loose in the pot and then straining works well.

Finally one needs to separate the leaves from the liquid when the tea has steeped the proper length of time. Most teas will turn bitter if steeped too long. Using a tea infuser makes this step easy. Simply straining the brewed tea away from the leaves works well also.

"Love and scandal are the best sweeteners of Tea"- Henry Fielding