How do you make a decent cup of tea in an aeroplane?
As most folk know, tea only brews properly when water is at 98C (or higher). Unfortunately, as you reduce ambient pressure (such as climbing a mountain, or in a pressurised cabin at altitude) the boiling point of water falls, so this "brewing" temperature becomes unachieveable - leaving you with an inferior brew.
Short of using a pressure cooker or tea granules, can anyone suggest a viable means of getting a decent cuppa on a long-haul flight?