/ck/ - Food & Cooking

Thinking of stacking up on my favorite loose tea, some nepalese second flush Kanchanjangha. It somehow struck me. I can only imagine with the quality of the zip-lock the tea can still be considered good decades to come.
Question: Any diehards have a strong opinion against any 30sec->1min soaking? I use a metal strainer and rarely let it pass the two minute mark. I can enjoy a trifle strong assam as well, but rarely divert from this incredibly light, floral and mild nepalese variant I never have fund myself infusing more than once and never diverted from using water still boiling in the kettle. Do you think I'm missing out on something? I have incredibly hard, unfluorinated, tap water.