On 2014-10-23 15:36:30 +0000, Lewis Perin said:

> Oregonian Haruspex > writes:
>
>> On 2014-10-21 14:51:11 +0000, Scott Dorsey said:
>>
>>> Oregonian Haruspex > wrote:
>>>> On 2014-09-12 17:09:12 +0000, Scott Dorsey said:
>>>>
>>>>> I tried two steeps of each of four fully-withered second flush darjeelings.
>>>>> None of these have the strong grassy odor that has become typical of modern
>>>>> first flush darjeeling teas, they were all selected for being dark and mellow.
>>>>>
>>>>> I took 30g of each with 250mL of boiling water, steeped for 2.5 minutes.
>>>>> I then followed the same procedure again for a second steep. Almost
>>>>> certainly the second steep should have been for at least a minute longer.
>>>>> This was performed single-blind.
>>>>
>>>> I think you'd have much better luck if your water was around 190ºF or
>>>> so instead of boiling.
>>>
>>> The thing is, these are all fully-withered teas, very dark and much more
>>> like an assam in processing than the modern almost-green darjeelings, so
>>> traditionally they are done with boiling water. I suppose I could try
>>> them with a slightly cooler water just to see, though. But they're not
>>> oolongs like most modern darjeeling is.
>>> --scott
>>
>> I don't know of any tea that is traditionally done with boiling water.
>> Things may be different in the UK and associated nations, though.
>
> There isnt necessarily One True Tradition for a given tea. Plenty of
> people in China use boiling water for any number of oolongs. Short
> steeps, of course.

I won't argue the point with you but the very idea of pouring boiling
water onto tea leaves makes me shudder with horror.