Boiling water is boiling water, who cares.

No it's not. Sorry but if you believe this you really don't understand tea making. There's 5 stages of water temperature that have different tastes and for different teas: https://www.goldenmoontea.com/blogs/tea/106687623-the-5-different-stages-of-boiling-water-and-how-the-chinese-use-them-for-tea

Tea has a delicate flavour. It's easy to mask it with an otherwise small change. The amount of oxygen in the water (don't use reboiled), the length of boil, the peak temperature, steeping time, water contents (flouride) and hardness (calcium) can all have a massive effect.

Tea isn't coffee. It isn't a strong enough flavour to hide fuck ups and poor technique (though popular black tea blends have tried!). My coffee cup has scum round the sides, I reuse spooons and water. It tastes the same every time.

But my TEA!? I use a clean cup every time, clean spoon, specifically boiled water, rinsed kettle, everything. If I allow the water to boil too long I have to lengthen the steeping time to compensate for the weaker taste. I have to use a dash more milk to make up for the increased bitterness and I have a quick taste to see if I need to add more sweetness. All that fucking around just because I let the water boil slightly longer!

Saying you can microwave water for tea is like telling a sommelier you can make Champaigne with Asda grapes in a gallon oil drum.