Small tips for a perfect infusion 
For a delicious, wholesome infusion, we recommend using soft mineral water with a low concentration of calcium and magnesium salts, such as Mey Eden. Boiled tap water can also be used, but hard water may leave an unpleasant aftertaste.
White and green teas are delicate teas that undergo brief processing, preserving many of their natural constituents, including antioxidants, vitamins and minerals. Do not brew them with boiling water, as this can affect their fresh taste, delicate aroma and beneficial constituents. Bring the water close to boiling, then let it cool slightly. For white tea, the appropriate water temperature is 60–70°C. For green tea, including jasmine green tea, and for oolong, use 80–85°C.
It is important not to leave the tea leaves in the infusion longer than the brewing instructions recommend, as the drink may become bitter. Once the brewing time is up, pour the tea into another vessel or directly into serving cups, then brew the leaves again with fresh water. All teas sold by iTea can, and ideally should, be infused at least twice.
For the second or third infusion, add one minute to the previous brewing time.
Try to keep the interval between infusions to no more than 10 minutes.
When preparing six cups or more, add one extra teaspoon of leaves to the pot in addition to the amount measured for each cup.
For herbal infusions, glass, clay or porcelain vessels are preferable to metal ones.
For iced tea or a crushed-ice tea drink, use about 50% more leaves than usual. The stronger infusion will be balanced by the ice as it melts in the glass.
We recommend making the ice cubes in advance with mineral water.
For the best delicate flavour and aroma, enjoy your iced tea within four hours of brewing.
