To make the tea properly, the teapot should first be warmed with boiling water.

Use a teaspoonful of tea for each cup. A heaped teaspoon in hard water and level spoon in soft water.

Still mineral water is not soft generally.

The tea leaves are put into the pot, fresh boiling water is poured over and a tea cosy paced over the pot.

The tea pot should be allowed to stand for a few minutes ( this is called infusing) before the tea is poured out. Generally a five minute infusion makes a good cup. This is not an unalterable rule since some tea connoisseurs enjoy a three minutes wait. In hard water a longer infusion time helps flavours to emerge out better. In soft water, tea infuses much quicker. You as the connoisseur should decide how many minutes is best for you.

Please use a tea cosy cover to keep the pot warm while you wait.

The infusion could be poured through a strainer into a cup, although tea leaves are quite harmless if left
unstrained. The remaining tea infusion left in the tea pot may turn bitter in taste after six or seven minutes. Black Teas are generally not suitable for a second infusion or a third, like you enjoy in a green tea.