Ursinos wrote:hmm, all the material I've seen has said brew it at 85C. I guess it's another one of those variations on brewing style.
I'd beware of any materials that give hard and fast rules. It's going to depend on the quality of the tea, and your personal taste.
My feeling is that most of the very best teas (of any type) can take water at the boil or very close to it. However, many / most teas fall short of that mark, and slightly cooler water will often help smooth things out. I also really like it for getting a more fruity (rather than vegetal) flavor out of more delicate oolongs. My suggestion is to start hotter with a new tea, and use cooler water the next time around, if you find that the water you're using is "cooking" the tea, or if you're not getting results you like. Starting hot and backing off from there lets you ensure that you're getting the most out of a particular tea.
Also, your kettle, pouring style, altitude, etc. all may have some minor effects on the temperature.
I think most people who have been brewing for a long time adjust the temperature in one way or another, whether on a conscious or unconscious level. Learning to use your senses (rather than a thermometer), is a skill that takes a while to develop, but I'd argue that it is also more rewarding in a lot of ways.