Yes, I've always been of the "full boiling water, for 5 full minutes" school of British over-cooked tea. But I've gotten past that, finally, and am much more aware of what temperatures work for what kinds of tea. (And, FWIW, for Stitchawl's English Breakfast or Yorkshire teas, I suspect that 212F water is actually the right temperature.) But my Keemuns are happier at 195-208, and my Oolongs mostly want to be at 195 or less.
About to head on out for Fish and Chips at the Legion. With a bottle of Keith's IPA.
