Also, you can boil out the gasses, sure, but you concentrate the non-gas minerals when you boil the water which can make it taste more metallic. The Chinese traditionally describe as many as five different "boils" of water and don't even use the term "final boil" for a full rolling boil. They use it to describe what they also call "turbulent waters" which is about 200 degrees (95 C?). My Chinese friend told me they NEVER boil the water past this point. It concentrates minerals ans makes the water too "hard" (minerally) which prevents antioxidants from steeping into the water and effects the twas flavor by making it slightly metallic.