I'm sorry, but BOILING? You do not BOIL tea leaves unless you are an absolute heathen. You may pour just-off-the-stove, formerly boiling water over black tea leaves, making the tea about 210 degrees Fahrenheit. But you do NOT put allow water with tea leaves in it to BOIL unless you are seriously deranged.

Beef tea was when people would boil jerky to rehydrate it. I actually do that at work sometimes! Most nights I enjoy bouillon broth on its own, but occasionally I'll spruce it up with a little jerky, and it actually thicken up and get more tender! It also GREATLY enhances the flavor of the broth. When the dry night air of the office is bothering my throat, nothing satisfies quite like warm broth.

(I get hot water by not putting any coffee grounds in the coffee machine. I also use this to prepare tea on occasion, and also ramen cups every once in a blue moon)

"Preparation purist" is wrong. You don't boil the tea, you steep it in hot water. For some teas, like black tea, you usually boil the water before pouring it over the tea, but other types of tea use water that isn't as hot (e.g. around 70-80°C for green tea).

Also, if you actually want to be an ingredient purist, tea must be made from the leaves of Camellia sinensis (or a closely related species).

Actually ingredient purist should be "tea must be made from tea leaves (Camellia sinensis)". Black and green tea both come from the same plant. There are people who will tell you that chamomile is a "herbal infusions" and not tea because it comes from a different plant.

I would try some saturn

Preparation futurist, Ingredient singularity:

It's only tea if it's made from the tea region of the plant. Anything else is sparkling suspension

Crude oil is texas tea, but mac and cheese requires milk not water.