Basic tip is better ingredients give better products, any specific questions we can answer or some direction we can start with would help to point you in the right direction.
A few basic starters for you in the wide open and general sense:
1.) Honey, varietals with subtle flavor and aroma are better in traditional meads and less aromatic honey for meads that will be masked by fruit or other adjuncts.
2.) Yeast, dry or wet, look at fermentation temperature range, abv tolerance, and whether it gives esters or accentuates flavors, whether it leaves the final product neutral etc. Try to match what your looking for in a final mead product, try all sorts of yeast in a traditional and you will better taste or smell what the yeast contributes in the end.
3.) Techniques, you can combine/set/forget, there are different SNA practices, follow tried and true recipes to the letter to see the effect they have. A set and forget beginner mead would be JAOM (Joe's Ancient Orange Mead) and a well documented and finely tuned recipe would be like a BOMM (Bray's One Month Mead)
4.) Also think about basic equipment to help get started, the first 2 pieces should be sanitizer and a triple scale hydrometer with graduated cylinder. The ability to check the gravity (sugar level) of you must and also using sanitary equipment when contacting your must are the most important in my honest opinion. Everything after that simply accrues to make life easier as you need it.
Anything specific you are looking for and we are glad to help. Cheers
