Q&A for How to Steep Tea

No. In fact, that's how many iced teas are made. However, leaving it at room temperature for more than 3 days isn't a good idea if it's made with unfiltered water. For iced tea, just make sure to keep it refrigerated after fully steeping.

Once it is done steeping and you have it in the cup. Add as much milk as you'd like then.

You don't necessarily "need" to but it keeps the temperature at a more consistent level. Improperly steeped tea (not high enough temperature or insufficient duration) can result in bacterial contamination. (CDC, 1996)

Caffeine is a mild stimulant. Aside from that, there are different antioxidants, depending on whether your tea is green or black. This should be same for all brands of black or green teas.

It depends on what type of tea it is. Many green and floral teas are made for multiple steeps (increase each steep by 1-2 minutes). However, nutty teas and black teas don't usually turn out very well after more than one steep.

With any dried or whole herb, you would steep it like any other tea. Use a tea ball or an empty teabag to put the herbs in to prevent too much floating debris. Put the filled tea ball or bag in a cup and pour the hot water over it, steeping for 10-15 minutes. Use 1-2 tablespoons of herb for each batch, twice as much if using as a medicinal tea.

Just like you normally would a green tea (this thread suggest 2-3 minutes). Ginger is very strong though, so limit the amount of ginger you put in the tea.

It's likely that the tea is burnt. You may be steeping it in boiling water. Instead, leave the water for a few minutes before adding and infusing the tea leaves.

Either use an infuser while steeping the tea (infuser baskets are better than infuser balls), or pour it through a strainer when serving.

Regular-sized tea balls do not really work with more than a heaped teaspoon of tea leaves. If you want stronger tea than that with a tea ball, use half the amount of water you would ordinarily.