On Thu, 24 Jul 2008 13:30:47 -0700 (PDT), 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."

The element of water sterilization is involved here, considering that
in times past it was probably a good idea to boil water to survive,
then the water for tea was cooling off. I don't subscribe to the tea
cosy strategy, though; I like mine sooner rather than later, and make
a new infusion for each large mug. I begin with a filtered water
blanch at about 150°F, then distilled water at about 140°F.

I remember arriving at the airport in Saigon and reading de-plane
instructions about not drinking the tea, because the water was
suspected of being contaminated and boiling water wasn't being used in
tea making. But the humid and hot climate inclined me to think tea,
so I had some, the other passengers envyously looking at me living
dangerously. Now I think I should have been more careful.

bookburn