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Originally Posted by Stompy
In making a cup of tea, does it really matter if the water is hot or not?
I mean, in terms of extracting the antioxidants, caffeine, etc.
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There are recommended water temperatures for each kind of tea. The temp (and steep time) can really make a difference in flavor. Temp and steep time do also affect the extraction of whatever else is in there (tannins, polyphenols, antioxidants).
Black tea should use boiling water; green tea should use water cooled off a minute after a boil. Going too hot on green tea will make it bitter, and going too cool will get you tasteless, murky water (yes, with less of the "good stuff").
Re: your slow water cooler--try bringing in a portable electric water boiling pitcher. I just bought one from my local drug store for $15...it kicks ass.