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brewing tea with space vacuum?
(lemmy.blahaj.zone)
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this post was submitted on 10 Jul 2024
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Unlike posted here multiple times already tea does indeed release most flavouring agents in cold water as well - but it takes much longer and the actual boiling process wouldn't help a bit. There are even speciality types which require cold preparation.
Nevertheless: Tea is never,never and under no circumstances prepared with boiling water or worse, directly boiled! That ruins it totally as it will release various agents that will make it bitter (and can actually it is unhealthy as it increases the release of some insecticides/pesticides it might contain). 90° C/194° F for black tea, 80°C/175°F for green tea is a good upper(!) limit. Some teas require far lower temperatures, though.
It always pains me when people douse (often rather expensive/good) tea with actual boiling water.
I'm happy to see this, and want to add a few points of my own
It really depends for oolongs. High oxidation oolongs will do well with hotter water, such as yancha oolongs. But some are a lot greener and more temperamental, such as Anxi oolongs.
Your right, let me edit in I meant heavily oxidised/darker oolongs!