The basic idea is the same: use hot water to pull the flavors and whatnot out of some plant matter. So why pour water right through coffee grounds but let tea steep for several minutes?
In: Chemistry
In fact, you do. It depends on how the coffee or tea is prepared beforehand and on the coarseness.
Coarse ground coffee (like for a french press) is let steep for a couple of minutes. Matcha or puh-err tea is ready almost immediately after you pour hot water over it.
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