I was hanging out in one of the innumerable shops the other day and
listened to a discussion in local dialect/Cantonese (so my
understanding was a little bit limited, but I got the gist) about
over-boiling water and how it can destroy the taste of a good tea. The
old man said that it kills all the minerals in the water that helps the
tea taste better.

Ya'll hear anything like this before?


As an aside, we were drinking some 8 or 9 year old sheng pu'er from the
Menghai factory....pretty good.