Water Temp

What is easier than trying?

Cheers,

Justin snipped-for-privacy@g49g2000cwa.googlegroups.com12/14/05

Hi Justin,

I suspect strongly that your Lapsang and Assam at least would like a higher temperature than 180. It's possible that the base for the flavored blacks would also like a higher heat. The Pu'erh, the Darjeeling, and the Gunpowder ought to work fine at 180, not boiling. If you get a chance you could experiment around to find out what works best for you. Human tendency is to overheat, not underheat, so you are on firm ground in general. I do think that if the coffee maker maintains a reservoir of hot water for hour upon hour, then the water might go flat.

What kind of Pu'erh are you drinking?

Michael

I'd just try a cup hot. That way you'll know for sure. Do you have a microwave over there?

Dan

For black teas, you will get considerably more enjoyment out of them if steeped hotter. For the gunpowder tea, you will get less.

Try using the office microwave and seeing for yourself.

--scott

Fair enough, unfortunately, all my tea is at the office, and all my ability to boil is at home, and it is such a hassle hauling 50 grams of tea back and forth :-)

They are the little Tuo Cha balls (of the white paper wrapped variety) that I got in bulk from the Co-Op. The bin may well say more about where they are from, but offhand, I don't know. I do know that they make a mighty fine cup. I also have some Special Grade Mini Tuo Cha from upton, just a sample size, but I decided not to open them yet to keep them fresh a little longer

Thanks to everybody for the responses. This is a big help!

They are the little Tuo Cha balls (of the white paper wrapped variety) that I got in bulk from the Co-Op. The bin may well say more about where they are from, but offhand, I don't know. I do know that they make a mighty fine cup. I also have some Special Grade Mini Tuo Cha from upton, just a sample size, but I decided not to open them yet to keep them fresh a little longer

Thanks to everybody for the responses. This is a big help!

Justin Holmes skrev:

I feel your pain. *;)

Hiya, Michael, and everyone,

The old trick from India and the Middle East is good for this: aerate the water by pouring it farther than usual from the cup. This usually involves starting to pour normally, while moving the water and cup apart and then back together in a sweeping motion. This imparts a froth or 'head' to the brew. Watch your aim.

In that same region tea is also poured from glass to glass, like making a shake. This also aerates the water and improves the tea's flavor.

Carl /tooo many 'o's in yahoo :P

Carl5afb0$43a0e676$49d35d6$ snipped-for-privacy@ALLTEL.NET/14/05 22:43nor snipped-for-privacy@yahooo.com

Carl,

I've heard this often and seen it several times. I'm no expert, God forbid; and I speak out of pure ignorance -- my favorite position -- but I somehow doubt that this trick *really* aerates the water enough to make any difference at all. If Dog Ma were around, he could certainly enlighten us, and I wish he would. In fact I'll try to contact him if he doesn't come forth.

Michael

Hiya, Michael,

This is how I pour my teas and coffees, and it adds something to the flavor. Try it with milk, too, especially chocolate milk.

Carl / tooo many 'o's in yahoo ;P

Fortunately I had no liquid of any kind in my mouth when I read this, for I imagined you adding chocolate milk to tea.

/Lew

The only 'adulterated' tea I brew is Tibetan-style, which has some salt along with the cream and butter :) Tea is simmered for 10 minutes or so in a small pan, and the other ingredients added (Tibetans use the tea as a caloric food) and served in a small bowl.

Carl / tooo many 'o's in yahoo ;P

Yes:

Just one of over 13,000 Google hits for "Chocolate Chai".

--crymad

snipped-for-privacy@corp.supernews.com12/15/05 15:21nor snipped-for-privacy@yahooo.com

Carl,

My first read of your sentences above brought images of chocolate milk laced tea. OK, I'll give it a pour and see if it bleeds. (Sorry.)

Michael

Lewis Perinpc78xumm5ek.fsf_- snipped-for-privacy@panix1.panix.com12/15/05 16: snipped-for-privacy@panix.com

Well, if milk were to be streaming out your nose, chocolate milk would be just the ticket, so we're still relevant. Michael

Not enough Os in "O NOOOOOOOOOOOOOOOOOOOOOOOOOOO".

/Lew