Most commercial tea is a blend of some 20 to 30 varieties. Quality varies according to the soil, climate and altitude in which the tea has been grown and the age and size of the leaves when they are picked.
There are basically three types of tea: black, oolong and green.
Derives its color from a special processing treatment in which the leaves are allowed to oxidize.
This turns the leaves black and produces a rich brew.
Is semioxidized. Its leaves are brown and green. It brews light in color.
Iis not oxidized, therefore the leaves remain green. The brew is pale green in color.
There are also several good herbal and decaffeinated teas on the market. Many grocery stores and health food stores carry a variety so do some research and experiment a little.
How to make a good cup of tea:
Whether you use loose tea or tea bags, the preparation method is the same:
Fill a kettle, either stove top or electric, with cold water and bring to a rapid boil. While waiting for the kettle to boil take a clean teapot made of glass, china or earthenware. Add some hot tap water to the pot; allow to stand a few minutes, then pour out.
Add tea or bags to the warm pot, allowing 1 teaspoon of loose tea or 1 tea bag for each cup of tea desired.
When the kettle has come to a rolling boil bring the tea pot to the kettle (never the other way around) and pour the boiling water over tea (3/4 cup for each cup of tea). Let stand 3 to 5 minutes to bring out the full flavor. Stir the tea once to ensure uniform strength.
Strain the tea or remove tea bags. Serve with sugar and milk or lemon if desired. Honey is nice in the herbal teas.