On Oct 22, 3:05 pm, Alan wrote:
Michael Plant wrote:
snip

[Alan]
Since we recently discussed this one and came to a consensus, I'll add it:

Otherwise safe-to-drink water does NOT need to be boiled then cooled. It
can simply be heated up to the desired temperature.

Hi Alan,
Forgive me for entering a thread I've not even read, but despite the "consensus," are you saying it is *not* appropriate to heat water to the desired temperature instead of bringing the water to a boil and then letting it fall to the desired temperature? I think this is purely a matter of taste, and many I respect taste a better tea by stopping before the boil. Who am I to argue with folks' taste? Perhaps you refer to the oxygen issue, wherein some believe that bringing the water to a boil depletes oxygen. Anyway, probably my misunderstanding of your intention.
Michael

I agree with you; in fact, you summarized that entire discussion!
Consensus was that the "rule" to always boil water for tea came from a
time when water safety was more of an issue than it is today. We noted
that boiling the water would drive out desirable oxygen, so bringing
safe water up to the desired temperature should maximize dissolved
oxygen without compromising safety.

Alan

Incidentally.. I was thinking about this recently. China was making
mostly green, white and oolong teas before, then it moved into
making more black teas when the trade opened with Portugal and
England. At the same time, water should have been boiled so
that green tea would not taste very good.. Have chinese invented
some way to get around this? Maybe boiling in clay kettles is
better? I noticed that boiled water often has stronger metallic
taste. But I haven't done thorough testing..

comment.