Steam rising from a just‑killed kettle is the first sign your tea is about to be bullied. At full boil, water drives a hard bargain with the leaf, stripping out not only fragrant oils but also large amounts of tannins and caffeine, the molecules that hammer your palate with astringency and lingering bitterness.The sweeter cup comes from restraint. When boiled water rests for a few minutes, its tem...More