Firstly, when brewing loose tea in a mesh infuser, when I pull the
infuser basket out of the pot should I let it drip into the pot for a
couple seconds or should I immediately slide a saucer or mug under it
to prevent this? I know that the water that drains out of the infuser
basket when you pull it out is most likely full of tannic acid and
sediments, but I'm not sure what the accepted practice is.

Secondly, is there any guide or FAQ on how to develop ones palate for
fine teas? I have heard that keemun is a good tea to start with, but I
haven't been able to really appreciate the keemun hao-ya (#503) that I
bought off specialteas. Any suggestions? I too want to be one of the
elite who can tell whether a cuppa is more reminiscent of wooden
steamships or English countryside weather

Alex