It occurred to me, but there is so much contradictory information about
water temperature... At my local food co-op, there is an
"informational" poster above the bulk tea section telling customers how
to brew their tea. It claims really high (boiling) temperatures are
best for both taste and health benefits of all teas. I *know* that's
not the case in re to taste; can't speak in regard to health, but even
there I've heard that too-high temps used on green tea kill the little
anti-cancerettes. At my workplace, the kitchenettes have special
faucets that dispense 190 degree water. I don't know if it's filtered
in any way, and I know purists insist that you have to heat the water
from a cold temp, but this water produces the best tea I've ever tasted
outside of really nice Chinese/Japanese restaurants.

But back to gunpowder green: yeah, water temperature is important, but
not as important as the other stuff. I usually wait 30 secs.-1 min.
after the water boils, and that is usually sufficient. Also, it's not a
good idea to pour the water directly on the tea.


Scott Dorsey wrote:
>
> This is all pretty true, but don't forget temperature issues. Steeping
> gunpowder tea in boiling water will result in the most bitter and astringent
> mess you ever put in your mouth, even with a short steep. But careful
> control of temperature and steep time can make a very pleasant cup from
> some of the cheapest green.
> --scott
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."