How long should I steep tea, and what nuances govern this seemingly simple yet complex process? Is it possible that the optimal steeping time varies not only among the diverse types of tea, from delicate green to robust black, but also based on other factors like water temperature and infusion vessel? Could there be an exquisite balance between achieving that perfect infusion and veering into bitterness, particularly with more temperamental varieties? What intricate biochemical transformations occur as the leaves unfurl and release their characteristic flavors and aromas during the steep? Should one consider the personal palate as a vital component in determining the steeping duration? Moreover, how do cultural practices around the world influence steeping times, and can experimenting with varying lengths lead to a deeper appreciation of tea’s multifaceted profile? Are there any universal rules, or is it an inherently subjective journey into the enchanting world of tea brewing?