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There are so many sub-genres of tea, starting with black or green…looks like you’ve got black. That’s what I drink, in large quantities—my husband does, too. I spent 5 childhood years in Karachi and Johannesburg, where I discovered strong black tea with plenty of milk! Prepared differently in both places, though. Over the last 15 years or so, I’ve used a million (British) Ty-Phoo teabags, with 6 per teapot-full. When I’d finally heard enough about PFAS in teabags (either in adhesive, or in the plastic-infused paper in the bags), I decided to switch back to loose tea. I like India Assam tea, specifically this Kalami Assam from Ahmad Tea—it’s pretty easy to find in the USA. I’ve bought it on Amazon at $20 for this 1# pkg, but then discovered that my longtime favorite imported foods store sold it for $11! I use 3 heaping tablespoons for a potful. Assam is a generally more robust tea—it’s often mart of English Breakfast tea blends. The great thing about black tea is that even expensive loose black teas are VERY inexpensive per serving, so you can experiment pretty comfortably. The key for brewing BLACK TEA is to have properly boiling water—I mean a rolling bubbling boil. Pour that over the loose tea leaves in the pot— or have the tea in a good-sized strainer ball or similar in the pot. I like it to steep for 6 minutes—and then take the tea-leaves out pronto! Serve with milk and sugar (although I’ve given up the sugar—boohoo!). Without milk, my stomach gets a bit upset. Milk completely neutralizes that—maybe it’s tannins? My husband (who grew up in a drinking his Polish immigrant grandmother’s weak tea) likes his with lemon and sugar (now he uses stevia). But if you’d like to make just a mug at a time, try one of these excellent little gizmos: CTIANWXY Tea Infuser for Loose... https://www.amazon.com/dp/B0DXQ5QJBQ?ref=ppx_pop_mob_ap_share