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."