In between infusions: Lid on or Lid off?
after pouring tea, is it best to leave the lid off to vent heat? or should the lid stay on to keep the aroma from escaping?
I tend to keep the lid off for about 20 seconds, then close.
Depends on the room temperature, and the type of tea. In Japan there is a lidless kyusu called futanashi kyusu, used for teas that are brewed with boiling water, such as houjicha and genmaicha.
I have heard that green teas are often brewed lid off. makes sense since these are regarded to be sensitive to high heat
What about sheng pu erh or roasted oolongs such as dan cong?
brewing in a room temperature environment.
Another interesting question, after you are done boiling water from the kettle do you leave the lid open or closed. I usually leave it open because I worry about mold getting in there. But maybe I am silly.