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"The Book of Tea" recommends black teas be made with freshly boiling water, and green and oolong teas made with water that has boiled then cooled to between 80-90 degrees.
I discovered that boiling water in a microwave and making tea with it results in a tea with very poor flavor for me. Something about the excessive agitation releasing too much oxygen from the water, perhaps. We also use a four-liter electric dispenser, which will boil the water in about 15 minutes, then allow several different temperature settings.
No milk or sugar for me, though as a child I used to put three-four packets of sugar into the tiny tea cups we'd get in Chinese restaurants. I guess it was sort of like a 'tea-flavored Kool-Aid!'
Right now, working on the second mug (read: second liter) of Taylor's of Harrogate's English Breakfast Tea.
Stitchawl
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