"Marlene Wood" > writes:

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

Madam, you arouse the librarian in me:

http://home.fazekas.hu/~nagydani/rth...-HOWTO-v2.html

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html