Many people don't like tea. I have had the opportunity to meet them, and I think they've never had tea made correctly. It's easy to understand why so many tea varieties have their own unique ways of making tea. The result will be bland if you make mistakes. You don't have to worry about it, as almost any type of tea can be made using any method. It is enough to be aware of some key elements. I will cover these below.
Let's start with the simple one. The majority of people don't have any problems with black tea. You should steep the tea for 2 to 3 minutes in boiling water. This technique works well with Assam tea, as well as most of the popular Ceylon teas, Chinese teas, and Nepalese teas. Darjeeling tea is the exception. It is an oolong, so it shouldn't be fully oxidized.
There is a significant difference in how to brew green teas. This makes it more challenging to get the right flavor. It is important to get the water temperature right and the steeping time right. You will be able to enjoy almost all green teas if you keep the water temperature at 80 degrees Celsius (176 degrees F).
This temperature is too high to drink Japanese tea gyokuro at 50°C-60°C (122°F-140°F). One exception is the roasted tea houjicha. This tea is the easiest to make and requires only 100degC water. For a good steeping time, make sure to read the instructions on the package. If you don't know what to do, use one minute and thirty seconds for gyokuro tea and two minutes for other teas.
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