Temperature to brew tea at?

Hello,

I went to a tea-specific store today, and I was informed that one should never brew tea using boiling water, which of course is at 212 F or 100 C.

The guy said that in order to get the right temperature, he boils tea and then adds several ice cubes to cool it down. He didn't know the ideal temp.

Is it true that there is an ideal tempature for brewing tea and if so, what is it?

Thanks.

Reply to
Viator
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He's either talking about a specific kind of tea, or he's working with huge quantities of water (samovars the size of wastebaskets) where a couple of ice cubes would be nearly meaningless thermally, or he's a total retard.

Most black teas require water "just off boiling", meaning if the kettle has barely stopped bubbling in the foot you move it from the flame to the teapot, it's right.

Most green and almost all white teas prefer lower temperatures, in the

160-190F range.

When you order tea it should be labeled with optimum temperature and brewing time (specialteas.com has the data both online and printed on the label).

--Blair

Reply to
Blair P. Houghton

100C at sea level. Less on a mountain, more in a mine-shaft, both locations require copious quantities of tea.
Reply to
danube

"Viator" wrote in news:1135997842.262651.307680 @g14g2000cwa.googlegroups.com:

...

...

Optimum brewing temperature and steeping time depend first on the type of tea (black, oolong/green, etc) and then other factors.

The group's FAQ has a section "Preparing tea" which you might want to read. It answers a lot of the questions you might have, including this one ("How hot should the water be?", )

Remember though that "optimum" refers ultimately to your taste, and to the amount of time you have available.

Ozzy

Reply to
Ozzy

I have found the opposite to be true. Often, I find green tea bags with indications to "pour boiling water over teabag". This would make a lousy cup of green tea.....160F is more like it. I also find that I prefer my Earl Grey or other English type breakfast or afternoon teas brewed a bit cooler...say 170-190 F....seems less bitter...perhaps less tannins. Am I wrong for doing this or perhaps it depends on the grade of tea one is using. I brew a lot of persian tea and Ahmad brand English tea.

Pete

Reply to
ostaz

A friend of mine went to the Steven Spurrier wine school in Paris (not the same guy who's the football coach, apparently), and he told me that the one most important rule he learned there was that if he liked a wine, that was enough. If you like how your tea comes out, then you're making it correctly.

dmh

Reply to
David M. Harris

On Tue, 03 Jan 2006 19:59:51 -0600, David M. Harris wrote in on sci.bio.food-science,rec.food.drink.tea :

Maybe you like how your tea comes out now, but you will like it even more after!? :)

X'Posted to: sci.bio.food-science,rec.food.drink.tea

Reply to
Enrico C

snipped-for-privacy@comcast.com/3/06 18: snipped-for-privacy@nospam.com

I'm in full agreement with Pete, in the spirit if not in all the details. Boiling water does not a good cup of green tea make. But, for a black tea, even a full leafed high quality one, 170F strikes me as really low. But, Pete's point, that no one temperature fits all tastes, is strengthened by our difference of opinion.

Michael

Reply to
Michael Plant
[Pete]
[David]

David,

There is of course great and ultimate wisdom in what you say; but, I'd suggest if you don't push your tea in all directions -- higher and lower temperatures, longer and shorter steeps -- you won't know it's full potential, and whether you might like it even better brewed another way.

Michael

Reply to
Michael Plant

The problem for me is not really in brewing green teas but more when I'm trying to make a really good cup of Persian or Earl Grey type tea. I want the bergamot oils to make thier presence know through the citrusy/floral aroma without getting overpowered by the bitterness of the tea. Perhaps the grade of Sadaf (persian)or Ahmad (U.K.) teas is not up to par with some of the more pricy Earl Greys from the U.K. The best way I can describe how it should taste to me is through words like...smooth, aromatic, bright. It should also have a nice amber color to it. Everytime I try to up the temp closer to boiling, I ruin the tea....it winds up very bitter and it destroys the aroma. I'm steeping it for 3 min and using one teabag for about 10 oz. Perhaps I'm just too wimpy to take the bitter taste of strong tea?!?!? By the way, I only use a bit of sugar or very pure Greek honey for sweetening (perhaps a Belgian sugar cube) but no milk.

Pete

Reply to
ostaz

After some further research I think think that it is probably a quality issue. It seems that the best teas are whole leaf rather than bagged. I read that tea companies pretty much pack the leftovers and dust into the tea bags and save the good stuff for leaf tea. I should probably try to get a hold of some Twinnings or some other fine quality tea.

Pete

Reply to
ostaz

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