I've run into a lot of individuals who can't stand the flavor of tea, but I believe that most likely, they simply have never had the pleasure of trying tea that had been made in the right way. Thanks to different teas having their own brewing method, many people are understandably clueless as to the way to prepare them using the correct method. And when certain errors are committed, the ensuing tea tastes bad. Not to worry, though, since you can basically employ just about any procedure for almost any type of tea. There are just a couple of important elements to look out for and I will indicate those below for a couple of the more widely drank teas.
Why don't we start with the easy one. Black tea does not usually present any trouble for most persons. Basically, use boiling water and steep the leaves for a few minutes. This process will work well for Assam tea and pretty much any of the common Chinese teas, Ceylon teas or Nepalese teas. Darjeeling tea must not be made employing this process, however. Due to the fact that it is only a little oxidized, it should be brewed employing colder water (80-90ºC or 180-194ºF), very similar to an oolong tea.
Green teas will be slightly more challenging to prepare the correct way and you'll encounter a great inconsistency in the method of brewing among the different types. The appropriate water temperature and the steeping times are the main two things you absolutely should take care to get right. Most green teas are ideally brewed employing a temperature of about 80°C (176°F).
One exception is the exceptional quality Japanese tea gyokuro, which requires a colder water temperature of 50°C–60°C (122°F–140°F). The roasted tea houjicha is a second exception. You can just employ boiling water for this tea, as it is likely the simplest and most forgiving to brew. In terms of steeping times, I'd use the suggestions given on the packaging and vary until you're happy with the result. If your tea came without instructions, begin with two minutes for most teas and 90 seconds for gyokuro.
There is one green tea that is altogether different from all the rest and that musn't be made with the instructions printed above: Matcha green tea powder. As the name might suggest, it's a powder and as such, it requires different implements and a distinctive and quite involved way of preparation. If you've ever before enjoyed a Japanese tea ceremony, you've witnessed the preparation of matcha. I prefer not to go off on a tangent of the length of a major novel, so I'll postpone diving into any details on the preparation method for this exceptional quality tea.
White tea can be a bit more difficult to make properly, too. The leaves are somewhat delicate, so it needs a significantly lower water temperature than green tea. 75-80°C (167-176°F) is best for both White Hair Silver Needle and White Peony teas. I'd start with a steeping time of 2-3 minutes and adjust it according to individual taste. If you prefer a stronger cup of tea, bump up your steeping time; if you like your tea less bitter, decrease the steeping time.
Not counting the above-mentioned matcha, the toughest variety to brew properly is oolong tea. The traditional gongfu style of brewing calls for a lot of short infusions using many leaves. Not to worry, however; you can prepare oolong teas by employing standard methods and they should turn out perfectly fine. Just make sure that the water temperature is slightly under the boiling point and you should be fine.
No doubt you're thinking the guidelines I've provided are pretty basic. Naturally, to make the tastiest cup, you'll need to find the guidelines for the individual kind of tea. Without the appropriate instructions or implements, employing my guidelines will get you a good cup, no matter the variety of tea you are employing. Tea is the most consumed drink on earth, not counting water and I hope you will give it another taste, if you're one of those persons who have formerly decided they abhor the taste of it. I have no doubt you'll be glad you did.
For more on oolong tea try wikipedia.