Isn't that how the samvoir works? Tea concentrate in a pot at the top, and a
whole keg of hot water?

> In that case, why don't we make a very strong tea and then dilute it
> down for drinking? That way, we'd get more tea from a given amount of
> leaf. But we do not do this. Why? Because it tastes noxious if tea
> is steeped too long and then diluted. Because your basic premise is
> incorrect.
> --scott
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."