RJP wrote:
> I've been drinking green teas for a long time, and I subscribe
> to the accepted wisdom that green teas, especially high
> quality delicate greens, should be steeped in water far
> below the boiling point - maybe as cool as 150 F (65 C)
> or even lower for some teas.
>
> I just read the Wikipedia section on brewing green tea,
> and found this:
>
> "Tea Masters living in China nowadays say that boiling
> water must be used all the time even with green teas
> because high quality leaves can handle higher temperatures
> very well. ... If a tea claims to be high grade but the vendor
> instructions says that boiling water mustn`t be used then
> there is a chance that the tea is not so high grade."
>
> This sounds like horse hockey to me - but have I missed
> something?
>
>
> Randy
>
> P.S. Yeah, I know, you don't have to say it: "What do you
> expect, it's Wikipedia."
>
When I was first experimenting, blindly, with green tea, I rather liked
the results I got with boiling water and a 45-second steep. In
retrospect, I don't know if I was using good tea or bad (I wasn't
keeping records), but I suspect it would be worth a try with some decent
teas.

dmh