Surprisingly useful culinary advice from an unlikely source. "Tea" excerpt from The Salmon of Doubt
by Douglas Adams
...buy a packet of Earl Grey tea. Go back to where you're staying and boil a kettle of water. While it is coming to the boil, open the sealed packet and sniff. Careful — you may feel a bit dizzy, but this is in fact perfectly legal. When the kettle has boiled, pour a little of it into a teapot, swirl it around, and tip it out again. Put a couple (or three, depending on the size of the pot) of tea bags into the pot. (If I was really trying to lead you into the paths of righteousness, I would tell you to use free leaves rather than bags, but let's just take this in easy stages.) Bring the kettle back up to the boil, and then pour the boiling water as quickly as you can into the pot. Let it stand for two or three minutes, and then pour it into a cup. Some people will tell you that you shouldn't have milk with Earl Grey, just a slice of lemon. Screw them. I like it with milk. If you think you will like it with milk, then it's probably best to put some milk in the bottom of the cup before you pour in the tea. If you pour milk into a cup of hot tea, you will scald the milk. If you think you will prefer it with a slice of lemon, then, well, add a slice of lemon.
I don't drink Earl Grey myself, but I've had excellent results using the above directions with herbal and decaffeinated teas, albeit usually with longer steeping times (my preference). Anything to wean me away from my addiction to hot cocoa...