Sounds a tad overly complicated 😉

Tea is an infusion, so the water does need to get to and through the leaves. I think a press would work as well as a Japanese teapot – and besides, isn’t green tea Chinese? Shouldn’t it be a Chinese teapot?

As to the temperature I’ll take their word for it, but being a techie guy I’d just shove a digital thermometer in the water 😀

I will say that a lot of the “green tea” stuff out nowadays is crap, and that the green tea I’ve had made by Chinese folks tastes better that the stuff I’ve made… but seeing has how some of that is out of thermos I think it has as much to do with quality of the tea as preparation. Cances are your “crappy” tea bags from the chinese market are better than the tens of dollars an ounce stuff sold to trendy white yuppies in specialty stores.

And – too much green tea can have some interesting effects on r bowels and mental perception. Don’t drink a litre of it in an afternoon like I did once! 😀