[Avodah] Just How hot is Yad Soledes Bo anyway?

[Micha Berger]

On Tue, Dec 08, 2009 at 02:03:18AM +0000, kennethgmiller at juno.com wrote:
: Aruch Hashulchan O"C 318:28 - "Tea, which we pour hot water upon, and
: it is common knowledge that it cooks easily...

: Igros Moshe O"C 4:74, Bishil 15 (pg 136) - "That's not
: understandable. Granted that our eyes can see the water get red, but
: that has nothing to do with bishul...

People in the tea industry agree with RMF, FWIW. The leaves don't cook
during brewing. I checked with experts, including a frum Jew who imports
gourmet teas from the far east. But here is commonsense evidence: Did
anyone else notice that a cup of tea made with a used teabag taste the
same, although perhaps weaker, as the first cup? How would that be
possible if the leaf was changed by the first steeping?

Aside from that, black (including orange pekoe) tea is already oxidized
and then pan roasted or steamed to end the oxidization. IOW, cooking
would have been at worst bishul achar tzeli. Far from qalei bishul.

Tir'u baTov!
-Micha

-- 
Micha Berger             You are where your thoughts are.
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