Being new to fresh green tea, I have yet another question about the brewing process: most sources seem to recommend boiling the water and then allowing it to cool. Does it make sense to stop before the water boils or is there something about the act of boiling itself that adds to the process? Does boiling affect the water's oxygen content? I know the best way to figure these things out is trial and error, but there is also no need to reinvent the wheel...

I think boiling water actually deoxygenates the water. Isn't that a bad thing?

Bringing the water to a boil and then waiting X minutes for it to cool just provides a good estimate for water temperatures.

I tried heating water in microwave.. but the taste of the tea was very much different... why is the difference caused?