I do love this tea brewed hot, but being a resident of one of the more warm and humid regions of the US, I really need to recommend cold-brewing this tea. What I’ve done is to take pinch or two of leaves and put them in a mason jar with spring water and leave them covered (foil, saran wrap, something non-permeable) in the fridge overnight. Heating the water before adding is unnecessary. You end up with the best cold green tea you’ve ever had the next morning, and you can keep the leaves and do the same thing the next day with similar results. Add a pinch or two more and dilute if you want to entertain more guests. Fifteen years ago I’d probably cut your grass for free if this stuff was available for refreshment – it’s really that good.