If you've had high quality loose leaf tea, you'll know that that's not true. It's like saying you need to grind coffee very finely to extract all the flavor when in reality, different grind levels are for different types of procedures like espresso, filter, pour over etc. If you try to use super fine coffee grounds for a pour over, you're gonna have a bad time.
I don't know a whole lot about coffee, but I stand by that good tea can be brewed well using boiling hot water. I run a direct to consumer tea business and much of my family is involved in the farming and production of tea, specifically Wuyi oolongs. Very rarely do I intentionally reduce the temperature more than a few degrees - and that is usually by boiling the water and then waiting a minute before starting.
It's different for Wuyi oolongs, they're much closer to black tea so they can withstand boiling water. If I did the same for a green dragonwell or white silver needle, it tastes terrible. I also ran a direct to consumer tea business so I've also tasted quite a lot of teas as I'm sure you have as well.
