The infusion of the dry tea leaves in hot water is an extremely simple process. First of all the tea should not be boiled. The best method of infusion is to place the tea leaves loose in the pot, fill the tea pot with boiling water, and allow to remain three minutes. The first infusion is not highly colored but possesses a fine aroma and taste. After several minutes the tea takes on a deeper amber color. A second extraction from the same tea gives a deeper colored but less fragrant product. The tea leaves may be dropped directly into the hot water, but in this case the infusion should be poured through a strainer.