tag:blogger.com,1999:blog-14464528.post819346576751071341..comments2023-05-03T02:20:24.778-07:00Comments on Floating Leaves Tea: Frequent Asked Questions: Water TemperatureShiuwenhttp://www.blogger.com/profile/18264868789028307850noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-14464528.post-88679066568360894872009-08-15T12:49:43.268-07:002009-08-15T12:49:43.268-07:00I agreed on the green teas. I prefer to brew green...I agreed on the green teas. I prefer to brew green teas on a lower temperature as well because it brings out a softer body and more sweetness. However, I also believe a true good green tea can handle boiling water. You might want to ask about how they do their tea competition in Japan. <br /><br />I am just tired of people arguing about Taiwanese green oolongs can't take boiling water. That's not what I see in Taiwan. If those people prefer to brew their tea in lower temperature, that's fine, but they shouldn't say boiling water is wrong.Shiuwenhttps://www.blogger.com/profile/18264868789028307850noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-16527719066416605182009-08-14T21:43:49.955-07:002009-08-14T21:43:49.955-07:00Thank you, Shiuwen, for the interesting post. I us...Thank you, Shiuwen, for the interesting post. I usually am pretty hesitant to go against tea distributors' advice (on the fairly sure premise that they know a lot more about the tea than I do); but I am quite interested in trying Coffey's suggestion regarding short steeps, high temperatures for greens.<br /><br />Though I wonder a bit about this, as most Japanese practice has lower-temperature steeping. I would think a thousands-year-old tea culture might have through much practice figured out the best way to steep teas designed for their palates.Anonymoushttps://www.blogger.com/profile/13686236529267573559noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-71290641774019740172009-08-11T05:56:11.086-07:002009-08-11T05:56:11.086-07:00I never use water near boiling for Oolongs unless ...I never use water near boiling for Oolongs unless it's recommended by the tea merchant. However, recently I was drinking a Champagne Formosa and it called for water near boiling. That confirms what you're saying about Oolong from Taiwan. Other Oolongs seem to like cooler water. <a href="http://www.jasonwitt.org/spirituality-of-tea.html" rel="nofollow">--Jason</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14464528.post-66859575663604329372009-08-10T17:04:24.184-07:002009-08-10T17:04:24.184-07:00Very neat. I thought roaring boiling water for all...Very neat. I thought roaring boiling water for all! But each time I would wonder if the delicate loose leaves of certain teas like white poeny or silver neeedle can truly handle it.loose leaf tea loverhttp://www.californiateahouse.comnoreply@blogger.comtag:blogger.com,1999:blog-14464528.post-50113409214568876712009-08-06T21:07:07.299-07:002009-08-06T21:07:07.299-07:00I'm also with you. Michael Coffey put me onto...I'm also with you. Michael Coffey put me onto trying boiling water with Gyokuro (just imagine) and instead of steeping it for 3 or so minutes I now brew for only 20 seconds. It in fact tastes just the same and I don't have to deal with the possibility of drinking the tea luke warm. Of course my electric kettle only goes up to 95C for some reason (I'm looking for a new one for that and other reasons) so I always use a bit less than boiling. But yes, experimenting with temperatures can always surprise you. Plus when using pots made of ZhuNi and ZiSha, the process always cools down the water before you actually start to steep.<br /><br />It was nice seeing you and Konghai.<br />-eric GEric G.https://www.blogger.com/profile/05232066185735813470noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-31531336583737447202009-08-05T22:22:50.670-07:002009-08-05T22:22:50.670-07:00If we find the time, we will visit you in LA!If we find the time, we will visit you in LA!Shiuwenhttps://www.blogger.com/profile/18264868789028307850noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-18355959399821760302009-08-05T20:15:07.243-07:002009-08-05T20:15:07.243-07:00Hopefully I'll come through again one of these...Hopefully I'll come through again one of these days. In the meantime, you and Konghai should come visit LA.Willhttps://www.blogger.com/profile/07246418566389009505noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-21580800182727338512009-08-05T14:18:39.911-07:002009-08-05T14:18:39.911-07:00Hi Will,
Thank you for sharing your thoughts and ...Hi Will,<br /><br />Thank you for sharing your thoughts and experiences. <br />Are you coming to Seattle this year?Shiuwenhttps://www.blogger.com/profile/18264868789028307850noreply@blogger.comtag:blogger.com,1999:blog-14464528.post-74957463935537104262009-08-04T18:05:56.700-07:002009-08-04T18:05:56.700-07:00I am with you 100% on this... this is what I'v...I am with you 100% on this... this is what I've been trying to tell a lot of people for years. I try not to be fussy about water temperature, and make most teas with water that's either full boil or literally just off the boil. If the tea doesn't taste good, then maybe I will try backing off on the temperature with the next brew, or the next time I'm making that tea. It's easy to back off if the tea doesn't taste good with boiling water, but you will never know if you're missing elements of the tea if you don't at least try it with boiling water.<br /><br />Of course, I don't use a thermometer, so I'd be hard-pressed to tell you authoritatively that the water is actually 100C when it hits my tea, but it's usually pretty damn close.<br /><br />I think most of the stuff from people saying you need cooler water temperature is from people who sell tea that isn't as good quality and can't take the heat (so to speak).<br /><br />Even letting the water rest for a few seconds after you take it off the heat probably means the heat of the water that's hitting your tea may not be exactly 100C. Also, the WAY you pour, and where you pour makes a difference (i.e., from up high in a slow stream on the rim of the pot or gaiwan will cool the water down a touch.Willhttps://www.blogger.com/profile/07246418566389009505noreply@blogger.com