Steeping based on Country of Origin

I think that region does affect things like steeping times but that they are not universal. IE not all green teas from Japan are steeped for x number of minutes while all green teas from China are steeped for y number of minutes. It’s very tea specific and less regional. Can anyone else confirm this?

Check out the table at the bottom of the page:
http://www.denstea.com/index.php?main_page=perfect_brewing

…I would steep an Indian black tea, Assam in particular, less then a Chinese black.
…the greens are all a quite sensitive matter if one does not like them to become to grassy and bitter ( except one special tea from the Chinese highlands that I will introduce on my dashboard/rate during this week).
But I feel tempted to ask if different nations/markets have different preferences…especially as I see some flavors on some US-steepsters tea ratings that I would not be able to find in Hong Kong or Tokyo.

Cofftea, that’s a brilliant link, I’ll have a bit of a read when I have a moment, but I’m glad to find something more specific than green = 75 degC, oolong = 90 degC, black tea = boiling, and something about steeping times. There is so much conflicting information out there, but I am always skeptical because I sometimes follow the instructions on brewing time and find it ends up more bitter than I’d like.

Well as we all know, there are general guidelines to steeping teas, but it’s not to say its universal within the countries. On a tea trip this past spring, the way that the merchants prepared our teas for tasting in Shanghai was different from how they were prepared in Zhejiang. The link you provided is a very helpful guide for Japanese steeping times. Makes me wish we had come up with more specific instructions, but the year is still young :).