1. Shopping "Look at the leaves. If they're tippy (younger leaves from the tops of tea plants), they'll have a silver, gold, or light brown color. These are the better-quality leaves

2. Cultivating a taste "Start with Earl Grey or a flavored tea you know you'll like. As time goes on, you'll be ready to try different kinds. It's like the first time you tried whiskey or coffee and thought, Why did I drink this stuff? By the fourth time, you'll probably think that it tastes pretty good

3. Etiquette "If you're doing a tea tasting in Asia, it's normal to slurp your tea. Slurping mixes the tea with oxygen, bringing out more flavor. But don't slurp if you're not in a teahouse; people may not understand what you're doing and think you're rude

4. Pairing with food "Stronger infusions go with stronger foods. Oolong stands up to spicier cuisines. Assam, a strong black tea from India, partners well with cream dishes. On the milder side, Japanese green tea complements seafood well