People, please! If encountering a 418, consider adhering to ISO 3103:
https://en.wikipedia.org/wiki/ISO_3103
> If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
looks at cast iron teapot
what?
> Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool.
looks at bag of loose-leaf green tea
the?
> Brewing time is six minutes.
looks at green tea again
fuck?
> 2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
looks at gaiwan
This is obviously a colonial document written by limey tea-monsters.
I'll take limey but colonial you can stuff up your arse 8)
As noted elsewhere, there is no way to meaningfully compare teas that require lower temperatures or longer seeping time with this procedure.
Or more generally shorter seeping time, I've never seen a tea which wanted 6mn seep time, and most somewhat fragile tea want way less (with the possible exclusion of summing the consecutive infusions of an oolong, I guess you do get into the 6mn range total at the end of the session).
(I guess there is still the option of cold brewed tea though)
Which is exactly what you're going to do if you steep white or green tea in boiling water for 6mn. You might as well throw the tea into a half-full kitchen bin, wait 6 weeks and lick the bin-juice.
Large holds only just over 1 cup of water? This seems tiny.
It is a good point.
Many teas go bad when put in too hot water, green tea comes to mind, but I'm sure there are others as well. These kinds of teas should never be in water that is anywhere near boiling.
There was lengthy discourse between the two men on which of them was more honored to be in the company of the other, followed by exhaustive discussion of the relative merits of the different teas offered by the proprietors, whether the leaves were best picked in early or late April, whether the brewing water should be violently boiling as the pathetic gwailos always did it, or limited to eighty degrees Celsius.
> 2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
This means 20 grams per liter. That's ridiculously strong tea. 4-8 grams per liter is much more reasonable.
> Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool.
This is after putting the tea in the pot. But for green tea, you should let the water cool (in the pot or the kettle) before adding it to the tea.
> Brewing time is six minutes.
Again, some teas are better with a different brewing time.
>Freshly boiling water is poured into the pot
vs preparing green tea [2]
>Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.
Of course he doesn't like tea if he brews green tea with too hot water.
[1] https://en.wikipedia.org/wiki/ISO_3103 [2] https://en.wikipedia.org/wiki/Green_tea