On Nov 3, 9:23 am, juliantai wrote:

Given the variability, perhaps it is more productive to discuss what
"standard" brewing parameters are first.

This is of course why professional tea tasters throughout the world
use a common brewing method and common tasting crockery (as specified
in ISO 3103-1980) and a common language of tasting terms (as specified
in ISO 6078-1982). This standardization allows them to evaluate teas
(black tea at least) on a uniform basis from place to place wirth the
minimum of disagreement engendered by variation in preparation
technique. Note there are another 25 or so ISO standards that relate
to tea quality as internationally traded.

Nigel at Teacraft