To those who think there is something of a ceremonial about preparing tea, we had better recall that a good tea is first of all a matter of teapot and water.
A rather useful reminder for anyone wishing to enjoy tea above all.

The teapot

   A good teapot is just like a good pipe: it must be seasoned.
And the more it is, the better the tea will be.

   Note that there is no need to wash your teapot: just rinse it through clear water and let it dry after use.
At last, avoid tea ball infusers as much as possible and prefer tea filter paper that lets the leaves unfold better

Water

   Tea being an infusion, the quality of water is obviously important.
However, set your mind at ease: you can conveniently use tap water.
If there is too much chlorine in it (water must be odourless when boiled), then you can use mineral water.
In any case, avoid using water filters that tend to make tea taste flat.

Let us end with
the “ five golden rules” to prepare tea:

1. Warm the teapot (tea will release its aroma more easily).
2. Add one teaspoon of tea per cup and one for the teapot.
3. Pour simmering water onto the tea (electric kettles provide an ideal temperature).
4. Let the tea stand (the brewing time depends on the tea and everyone’s taste)
   For semi-fermented teas about 7 minutes
   For whole leaf teas about 4 minutes
   For broken leafs about 3 minutes
   For green teas about 2 minutes
5. After taking off the leaves, stir before serving.