The teamaker that sits on my desk at work allows me to select from 4
different temperature settings ( appropriate for black tea, herbal tea,
green tea, and white tea). It also allows me to select the number of
minutes to brew the tea.
I would expect the tea making protocol to allow for "water temperature"
and "brewing time" parameters.
Furthermore, brewing time is a much better metric for tea strength than
opacity. One of the best known "teas" sold in the US is well known to
have been designed for speed in reaching a dark color, without regard for
strength.
Stewed tea is tea which has been brewed too long. Tea which has been kept
warm for a long time, but with the tea leaves removed after the proper
brewing time, is not "stewed". It may be stale, but not stewed.
Some people actually LIKE stewed tea (usually with lots of sugar), so an
extended brewing time should be an option.
Janet
"ietf" <ietf-bounces(_at_)ietf(_dot_)org> wrote on 04/03/2014 07:29:37 PM:
From: Randall Gellens <randy(_at_)qti(_dot_)qualcomm(_dot_)com>
To: Elwyn Davies <elwynd(_at_)dial(_dot_)pipex(_dot_)com>, "Andrew G. Malis"
<agmalis(_at_)gmail(_dot_)com>
Cc: IETF Discussion <ietf(_at_)ietf(_dot_)org>
Date: 04/03/2014 07:32 PM
Subject: Re: RFC 7168 on The Hyper Text Coffee Pot Control Protocol
for Tea Efflux Appliances (HTCPCP-TEA)
Sent by: "ietf" <ietf-bounces(_at_)ietf(_dot_)org>
At 12:37 AM +0100 4/2/14, Elwyn Davies wrote:
We also need the internationalized version to cater for all those
excellent varieties of China Tea. A nice drop of pu-erh perhaps?
I stopped reading when I saw that there was no provision for handling
more delicate teas, just as Japanese sencha or gyokuro, which require
significantly cooler water and shorter brewing times. I'm not sure
I'd characterize this as a question of internationalization, since it
involves fundamental protocol elements and operation rather than user
display text.
--
Randall Gellens
Opinions are personal; facts are suspect; I speak for myself only
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