On Dec 8, 4:58*pm, wrote:
> On Thu, 8 Dec 2011 22:07:08 +0000 (UTC), (Steve Pope)
> wrote:
>
> >notbob > wrote:
>
> >>I may be a coffee guru, but know spit about tea. *What brewing
> >>temps? *How long the steep?
>
> >As close to boiling temp as possible; 6 to 8 minutes for a black
> >tea, 2 to 3 minutes for a green tea.
>
> Some tea purveyors advise to bring the water to a full rolling boil, then remove
> from the heat for 30 seconds before adding tea or pouring into a heated teapot.
>
> -- Larry

I'm no doctor just yet, but my method:

1) let the water run at the faucet until it gets super cold (colder
water has more dissolved oxygen)
2) heat the water (preferably in a non-reacting pot) until it is just
under boiling- about 190-195F. To hot will release tannins.
3) White teas steep for about 2 minutes, green teas for 3, oolong and
black teas can go for 5 maximum. Anything else will release more
tannins.

I drink regular green tea (yama-moto-yama brand sen-cha) and straight-
ahead black Lipton tea most often. I have some Jasmine and Earl Grey
on hand but I only break those out once in awhile. I also buy all my
teas in loose-leaf format from an Asian market.

HTH. Coffee gives me heartburn, so I can't drink it anymore. But
I've come to love tea.

-J