Steven Hay writes:

Lewis Perin wrote:
1) Even granting your assumption that all components are either good
or bad, why assume *all* the bad ones are slower to dissolve than
*all* the good ones?

Well, to be fair, I think it is a relatively safe assumption to say
that for a particular tea drinker, there is a combination of flavors
that is considered good. Call it a window, perhaps, of flavor.

Not necesarily, at least not necessarily for me. I often find that
for a given tea that I'm unable to reach some unique best cup but can
achieve, say, two different good ones with different brewing
conditions. Actually I'm not sure this is a bad thing; I *like* being
able to enjoy different "sides" of the same tea.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html