Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

[Q]: CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made "properly".It's title is "Tea -- Preparation of liquor for use in sensory tests"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water 
[A]: The ISO standard is 6 minutes when does the concentration equal?


[Q]: CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of mixing and flavourings? A: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger  Q: I've read to just add salt to the meat, is that going to be enough? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor 
[A]: Is it true that the meat should be just formed and othewise left alone/


[Q]: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably 
[A]:
The dough is sticky, should I weigh the ingredients as opposed to measuring?