Unlike posted here multiple times already tea does indeed release most flavouring agents in cold water as well - but it takes much longer and the actual boiling process wouldn’t help a bit. There are even speciality types which require cold preparation.
Nevertheless: Tea is never,never and under no circumstances prepared with boiling water or worse, directly boiled!
That ruins it totally as it will release various agents that will make it bitter (and can actually it is unhealthy as it increases the release of some insecticides/pesticides it might contain).
90° C/194° F for black tea, 80°C/175°F for green tea is a good upper(!) limit.
Some teas require far lower temperatures, though.
It always pains me when people douse (often rather expensive/good) tea with actual boiling water.
Unlike posted here multiple times already tea does indeed release most flavouring agents in cold water as well - but it takes much longer and the actual boiling process wouldn’t help a bit. There are even speciality types which require cold preparation.
Nevertheless: Tea is never,never and under no circumstances prepared with boiling water or worse, directly boiled! That ruins it totally as it will release various agents that will make it bitter (and can actually it is unhealthy as it increases the release of some insecticides/pesticides it might contain). 90° C/194° F for black tea, 80°C/175°F for green tea is a good upper(!) limit. Some teas require far lower temperatures, though.
It always pains me when people douse (often rather expensive/good) tea with actual boiling water.