Different types of tea need water at different temperatures. Using a thermometer guarantees precision, but it can be a hassle and takes away from the relaxing vibe we want in our tea ritual. Do we really need to heat the water to an exact degree? I did an interesting experiment to find out about tea brewing temperature.<\/p>\n\n\n\n
Except for the type and quality of <\/mark> tea <\/mark><\/a> itself, other <\/mark>parameters are absolutely important <\/mark><\/a>among which is tea brewing temperature.<\/strong>.<\/mark> Dark teas<\/a> <\/mark>(black, oolong and PuErh, especially fermented-aged, in flakes or pressed into plugs, cubes or miniature cookies) withstand higher water temperatures (95-100 \u00baC),<\/mark> white <\/a><\/mark> 90-95 \u00baC. Compared to them, water for <\/mark>green teas<\/mark><\/a> varies between 50 and 80 \u00baC. <\/mark><\/p>\n\n\n\n It's definitely a good idea to follow the instructions you get when you buy tea... at least at first. As you get better at making tea, you'll notice that you can prepare the same tea in slightly different ways and bring out what suits you best, whether it's the aroma, flavor, texture, or something else. In other words, you'll play around not just with the tea-to-water ratio but also with the water temperature. So, it's important to know how to answer the question: Do you know how to boil water correctly for tea?<\/p>\n\n\n\n Let's be clear, tea will benefit your health no matter how you prepare it, but why not enjoy all its qualities while drinking it? In other words, besides improving your <\/mark>health<\/mark><\/a> <\/a> tea also brings numerous other positive effects.<\/p>\n\n\n\n If \u201d<\/mark>you overcook<\/a><\/mark>\u201d it will be bitter and will not have a pleasant aroma. On the other hand, it can be too weak. As a result, perhaps you<\/mark><\/mark> feeling like you're only drinking hot water. <\/mark><\/p>\n\n\n\n On the contrary, if you prepare it in a suitable way<\/a>, you will enjoy its taste, aroma and texture. In addition, you will also enjoy the ritual of preparation. Moreover, rituals are essential parts of human life. <\/mark><\/p>\n\n\n\n By observing water<\/mark><\/em><\/a> <\/em><\/a>and as its behavior changes during heating, we can very precisely determine its temperature, which is truly of great importance when preparing tea. There are three basic parameters that should definitely be taken into account.<\/span><\/strong><\/p>\n\n\n\n Back in 780 AD, the tea master<\/mark> Lu Yu<\/a><\/mark>, wrote about three stages of boiling water in his masterpiece \"The Classic of Tea\"<\/mark>, initial, stronger and wildly agitated. <\/mark><\/p>\n\n\n\n In the initial stage, small bubbles the size of fish eyes rise to the surface.<\/mark><\/p>\n\n\n\n Next, in the stronger stage, the bubbles get larger, resembling crystal balls tumbling in a fountain.<\/p>\n\n\n\n In the third, wild stage, as a result of full boiling, the water bubbles vigorously in the kettle.<\/mark><\/p>\n\n\n\n In some translations, the bubbles in the first stage are described as crab eyes, and only in the second stage as fish eyes. <\/mark><\/p>\n\n\n\n According to Lu Yu, water at the medium boiling stage is definitely the best for making tea.<\/mark><\/p>\n\n\n\n Besides observing the bubbles, it's equally important to listen to the water and observe the steam.<\/mark><\/p>\n\n\n\n YOUNG WATER<\/strong> \u2013 Water that has just started to make sounds, \"murmuring,\" is considered half-ready by Lu Yu and is not yet suitable for making tea.<\/p>\n\n\n\n MATURE WATER<\/span><\/strong> \u2013 When the water begins to \"gurgle\" loudly, it is the right water for tea.<\/p>\n\n\n\n OLD WATER<\/strong> \u2013 When the water transitions from loud gurgling to \"wild bubbling,\" it is not used for tea.<\/p>\n\n\n\n MIST <\/strong> \u2013 In the initial heating stage, a light mist rises above the water surface. At this point, the water is not yet ready for tea.<\/p>\n\n\n\n UNBROKEN COLUMN OF STEAM<\/span><\/strong>A<\/strong><\/span> \u2013 \u2013 When the steam rises vertically in an unbroken line, it indicates that the water is definitely good for making tea.<\/p>\n\n\n\n CLOUDS OF STEAM<\/strong> \u2013 When numerous clouds of steam start rising from the water surface, the water is no longer suitable for making tea.<\/p>\n\n\n\n CRAB EYES<\/strong> \u2013 Many small bubbles, like crab eyes, rise to the water's surface. This water is not good for making tea.<\/p>\n\n\n\n FISH EYES<\/span><\/strong> \u2013 Small bubbles gradually disappear, and larger ones, compared to glass beads or crystal balls, rise to the water's surface. Water at this temperature is definitely right for tea.<\/p>\n\n\n\n WATER \"OLD WOMAN\"<\/strong>\u2013 More and more large bubbles continuously \"pop\" and agitate the water (\"wild water\"). This water is definitely not suitable for tea.<\/p>\n\n\n\n In Russian tea traditions, the behavior of water heating in a <\/mark>samovar is described almost in the same way. <\/mark><\/a>When the water in the kettle boils, the lid loudly alerts us with its clattering, leading to the saying: \u201cAt first, the lid rustles, then it gurgles, sings, and finally roars.\u201d <\/mark><\/p>\n\n\n\n Over time, as the method of preparing tea in China developed further, from powdered tea to delicate green teas, from the T'ang dynasty to the last Chinese dynasty of Qing, the three stages of boiling water evolved into five stages. From \"fish eyes\", \"pearls of glass\" and \"agitated water\", during the Ming dynasty it became: \"shrimp eyes\" (very fine bubbles), \"crab eyes\" (fine bubbles), \"fish eyes\" (small bubbles), \"connected pearls\" (continuous bubbles) and \"agitated water\" <\/mark><\/p>\n\n\n\n Not wanting to undermine the undeniable authority and knowledge of the great master, whose advice is still used today, and prompted by the many questions that arose for me, I decided to conduct an experiment in hopes of clearing at least some of the question marks hovering over my head. <\/mark><\/p>\n\n\n\n I heated the water in a cast iron teapot. After the water had completely \"gone wild\", I poured it into a thermos bottle and two gaiwans of the same volume. One porcelain and the other with thick glass walls, resistant to high temperatures.<\/mark><\/p>\n\n\n\n The results of the experiment are presented in the table.<\/mark><\/p>\n\n\n\nHow is the water temperature determined?<\/mark><\/h2>\n\n\n\n
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Listening to the water<\/strong><\/h3>\n\n\n\n
Observing the steam<\/strong><\/h3>\n\n\n\n
Bubbles<\/span><\/strong><\/h3>\n\n\n\n
Experiment<\/strong><\/h2>\n\n\n\n