> This standard is not meant to define the proper method for brewing tea intended for general consumption, but rather to document a tea brewing procedure where meaningful sensory comparisons can be made. An example of such a test would be a taste-test to establish which blend of teas to choose for a particular brand or basic label in order to maintain a consistent tasting brewed drink from harvest to harvest.

> a tea brewing procedure where meaningful sensory comparisons can be made

As noted elsewhere, there is no way to meaningfully compare teas that require lower temperatures or longer seeping time with this procedure.

> or longer seeping time with this procedure

Or more generally shorter seeping time, I've never seen a tea which wanted 6mn seep time, and most somewhat fragile tea want way less (with the possible exclusion of summing the consecutive infusions of an oolong, I guess you do get into the 6mn range total at the end of the session).

Err, yes, shorter, thank you. I mixed that up.

(I guess there is still the option of cold brewed tea though)

"meaningful sensory comparison" can not be made when you literally destroy your tea.

Which is exactly what you're going to do if you steep white or green tea in boiling water for 6mn. You might as well throw the tea into a half-full kitchen bin, wait 6 weeks and lick the bin-juice.

"It was originally laid down in 1980 as BS 6008:1980 by the British Standards Institution"

I'll take limey but colonial you can stuff up your arse 8)

> If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).

Large holds only just over 1 cup of water? This seems tiny.