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Mark Rages wrote:
If you brew your own jasmine tea, don't use boiling water. You get
the mellow flavor when the water is just really, really hot.
There is a Russian prof in the MU math department who is full of sage
advice on the proper way to make Chinese tea. He uses distilled water,
and heats it up to 80-85 degrees celcius (he has a thermometer for that
very purpose). He says that it is important that the water doesn't boil
at any time, because that tends to remove the oxygen from the water.
I myself use very hard Columbia water heated in a coffee maker and it
tastes just fine to me. But I do admit that when I go to his house and
taste the tea he has made, it is just fantastic.
He also has made the best turkish coffee I have ever had, certainly
better than anything I have had in a middle eastern restaurant.
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