I boil water and vary everything else. Know your altitude because you
use it to your advantage. For me water boils at 202F. I use a tall
cylindrical glass pot and hit the wall of the pot with the water which
rolls down creating a tumbling effect too initially infuse the leaves.
The higher the water on the pot the gentler the tumbling, lower more
vigorous. Glass radiates heat so greens and oolongs don't overcook
that easily. Sometimes you have an undercooked black but a little
longer in the pot takes care of that. I think nutrients and tea taste
goes together. I try to maximized the taste in the first pot. Tea
taste is independent from cost. Everybody has a method to their
madness and discovering your own makes life more sane. America has the
attitude where everything has to be perfect the first time, aka the
excon Martha Stewart schtick. I think you learn more about yourself
from doing and doing and doing over the years,decades,lifetime
something as simple as making tea. I like teas that reveal themselves
more from persistance than favorable first impession. I'm working on
my first aged Formosa oolong where that is the case. And now I can't
wait for another order of shu to arrive. I drifted a little here but I
just went through another week of remodeling. My 17x14 American
Standard undermount bathroom sink didn't fit the precut opening in the
22 x 37 3cm India Shivakaski vanity granite slab I got on the cheap. I
found a 17x14 Kohler that does fit. The AS uses outside rim to rim
measurements and the Kohler interior rim to rim. Nothing like standard
measurements.

Jim

PS For those who think the Chinese play games with tea most slabs are
only 2cm with attached 3cm bullnose. The extra cm is wood base. The
most beautiful slabs from any where in the world, South Dakota. Friday
night is a good time to hit the big box stores to have things taken out
of boxes so you can make measurements.

ah2323 wrote:
> 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."