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Originally Posted by !@#$%!
you can boil it and let it cool off 5-7 minutes afterward but i prefer to stop the water pre-boiling because of the dissolved air (which helps w/ taste).
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If you use an enclosed pot and you don't let it boil forever, the mineral qualities that you'd hypothetically lose are insignificant to nothing.
but whatever floats your boat. sure, you can get into that sort of minutia.
I assure you that they don't use thermometers in Asia.
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Originally Posted by !@#$%!
temperature matters. water at the boiling point will make it bitter as it extracts more tannins.
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again, you control it with the brew.
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Originally Posted by !@#$%!
the other thing is that caffeine dissolves even in cold water and your first brew will decaffeinate your tea.
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dude, no, you do it in very short steeps.
Re Matcha: Yeah, you don't drink it all day, it's not buckwheat.
That's what Russians do, they drink buckwheat all day (in tea or in the vodka variety).
Sure, you can use Sencha for that, you can drink it all day, add some matcha to it if you like the caffeine punch.