heyjoe wrote:

> Not sure if it's the tannins or something else, but I much prefer green
> tea made with less than boiling water (approx. 190F), as opposed to
> boiling (212F) water. The hotter water makes a green tea that tastes
> bitter to me.
>
> OTOH, water at a full boil is what I prefer for black tea.

I'll second that unless I'm making Thai iced tea, which is supposed to
actually be boiled for half an hour. But that's because it contains
vegetation other than tea, and those other flavors (e.g., vanilla bean)
require that longer hotter cooking to extract their flavor. Chai is much the
same, but the spices vary from brand to brand, so the optimum cooking also
varies.

Bob