1. Fill the Five o'Clock Teakettle (samovar) or teakettle with freshly drawn cold water and bring to a full rolling boil. The kettle is ready when a vigorous, sustained boil is visible and audible — not a mere simmer.
2. Warm the teapot or tea-ball by rinsing it with a small amount of the boiling water; discard the rinse water. This technique (scalding the pot) prevents the brewed tea from dropping temperature upon contact with a cold vessel.
3. Add the desired quantity of tea leaves to the tea-ball or warmed teapot.
4. Pour the freshly boiling water over the leaves. Steep 3-5 minutes for a light infusion, 5-7 minutes for a stronger cup. The tea is ready when the liquor has taken on a deep amber color and the aroma is fully developed. Do not steep beyond 7 minutes or astringency increases markedly.
5. Serve directly from the teapot or samovar at table. If using a tea-ball, remove it promptly at the end of steeping to prevent over-extraction.
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