[Michael]
Having not seen the entire universe of fisted tea awakeners, nor even a
properly contrived sampling, I cannot speak for the science of the
matter, but I have observed some brewers performing this. While they do
use hot water, the water is added quite slowly to the leaves. Thus --
you will correct me if I'm wrong -- the ultimate temperature is somewhat
below boiling. Further, they work quite quickly, more quickly than I am
capable of. So, I wonder if "at the boil" isn't subjective enough to
warrant discussion. Does the tea taste good? We'll just let the mouth
make these decisions. Michael

Anybody see a contradiction in the text above?

[Lew]
You offering a prize?

Sorry, no prize. Coincidentally, I drank tea with several friends today, and one brought along a Taiwan Oolong, quite green and of high quality, much like the "Day Lily" varietal, whose Chinese name I don't quite recall. The hot and fast method was applied. The tea was delicious: Floral, but with a beautifully balanced bitterness and, aside from that, a pleasing astringency. Balance is the key word here. It was not the best of type I'd ever drunk, being a bit thin, but perfectly delightful nonetheless. There was no hint of vegetal -- read ruined -- flavor to it. While a lower temperature would bring out more floral and less bitter I suspect, I believe you are quite right in your earlier suggestion that no one method can do justice to the entire spectrum of what these teas are capable of.
Michael