I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water, the flavor of the tea is (somehow) affected.
This doesn't seem to make sense to me. If the water loses oxygen when it is boiled, it would have lost it before tea ever touched it anyway.
Does this really make a difference, or is it just a commonly perpetuated kitchen myth? If there is one, what affect does the oxygen (or lack) have on the finished product?