How long should I let tea steep in order to achieve the optimal flavor profile while ensuring that it retains its delicate nuances? Is there a universally accepted duration, or does this vary significantly among different types of tea, such as green, black, or herbal varieties? What role does water temperature play in the steeping process, and how does it interact with the steeping time to influence the infusion’s overall strength and richness? Moreover, are there particular indicators that signal when a tea has steeped long enough, or should I rely solely on the clock? Can over-steeping lead to a bitter taste, and, if so, what strategies could I employ to prevent such a mishap? As I delve into the intricacies of tea preparation, how can I ensure that each cup reflects the meticulous care and consideration that goes into the art of steeping the perfect brew? What insights can seasoned tea enthusiasts share regarding this captivating ritual?