Unfermented tea, usually from China or Japan. Light in flavor and color, it can be quite refreshing.
All tea is made in the same way, with minor variations: Heat a teapot by allowing very hot water to sit in it for a minute or so. Bring water to a boil in a kettle and remove it from the heat. Drain the teapot, and add one rounded teaspoon for each cup, plus an extra teaspoon for the pot. Pour the boiled water into the teapot and cover. Brew for three to five minutes. The amount of tea used and the time of brewing are both completely dependent on the type and form of tea, and on your taste. In black teas, whole leaf teas require more tea-usually one heaping teaspoon per cup, or more-and take longer to brew. Processed teas, however, may need one scant teaspoon per cup and be done in a minute. Use your judgment; these are easy differences to learn. For herb teas, you may wind up using as much as one tablespoon per cup.
If you are only brewing one cup, and don't want to make a pot, use a tea ball or a small strainer, and at least 1 1/2 teaspoon of tea. Preheat the cup if possible and brew as above.
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman