On 2008-03-25, Alex wrote:

Hi everyone. I'm getting into a major Anxi / tieguanyin phase, and
I've been having some issues with weird grassy tastes. It might be
that I've bought crappy tea, but I want to make sure. So, I was
wondering: what temperature water does everyone use for greenish
tieguanyin?

I think boiling or very close is good for the rinse or first infusion to
open the leaves, then maybe a little cooler later (or pour on the side
or lid of the brewing vessel if you're too lazy to wait).

If you're getting really grassy notes, you might be able to make it
taste a little better with cooler water.

w