I’m not a scientist by any means but I’m pretty sure it’s the temperature that matters when steeping the tea. You can use hot - but not boiling - water just fine.
I don’t really think tea brewed at a lower temperature tastes the same, I’m guessing it’s because the relative rates that different flavor compounds go from the tea to the water change at different temperatures, but the main noticeable effect is that tea brewed cold is usually less astringent for a given concentration of other flavor.
I’m not a scientist by any means but I’m pretty sure it’s the temperature that matters when steeping the tea. You can use hot - but not boiling - water just fine.
So I’d say: probably not
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I don’t really think tea brewed at a lower temperature tastes the same, I’m guessing it’s because the relative rates that different flavor compounds go from the tea to the water change at different temperatures, but the main noticeable effect is that tea brewed cold is usually less astringent for a given concentration of other flavor.
Follow up question: if I put water into a hyperbaric chamber and heated it to around 200c, would the tea steep in half the time?