water temperature

I think I'm pouring water that is too hot for the tea leaves I'm using. I'd like to find a way to control the water temperature. I'm not patient enough to bring it to a boil and then watch the clock for two minutes or whatever until it's ready. I don't have the right kind of thermometer, but I imagine it wouldn't be hard to find- pretty much a candy thermometer from the grocery store, right? even so, it seems awkward.
so what do you all do? I can imagine several approaches:
1)boil water, then watch a thermometer until it cools to the right temp
2)put the kettle on with the thermometer in it and watch it until it comes up to the temp you want.
3)use a programmable electric kettle. I've never seen one, though.
4)boil water then mix it with cold water.
5)something I haven't thought of yet.
considering that tea has been around for more than a couple of weeks, I'm sure that a good solution or two have been worked out.
then there is the range of temperatures needed for the different kinds of tea. anybody have a link to a web page or something that has a chart of optimum brewing temperatures?
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Normally I do watch the thermometer because for me this is a part of the brewing ceremony. However when I am very busy, I use a wireless electric meat thermometer with a beeping alert for a pre-set temperature. It sounds very sofisticated, but it is quite useful when you do not have the time or the patiency. I boil the water, stick the sensor in the water, set the desired temperature whereafter I can go without thinking more about it. Next time I have to think about it is when the alert sounds because the water has reached the right temperature.
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Gyorgy Sajo

I don't really like the thermometers myself. But if you're looking to use one, you can get a meat thermometer for a couple of bucks that you can stick in the tea. Should work pretty well. I just listen to the sound of the sizzling water. When the little bubbles are rising quickly and it sounds fizzly, it's usually about right for greens. After that the water quiet downs and a minute later begins a rolling boil. Too hot for greens.
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Falky foo

Temperature is one of the most difficult physical things to measure and those digital thermometers are fairly unreliable. I bought a digital thermometer for 20 bucks and the reading it gave for freshly boiled water was 96 degrees (celcius). The best thing to do if you want it accurate is to add cool water to freshly boiled water. using physics calculations you can get the following ratios. make sure your teapot is hot otherwise it will act as a heat sink and cool the water too much.
To cool boiling water to 80ºC add 100ml room temperature water to 400ml fresh boiled water. To cool boiling water to 85ºC add 75ml room temperature water to 400ml fresh boiled water. To cool boiling water to 90ºC add 50ml room temperature water to 400ml fresh boiled water. To cool boiling water to 95ºC remove lid from kettle and stand for 30 seconds.
the temperature you need for your tea depends in what tea (green, light oolong, black etc) you are drinking.
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, Perth Australia
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They are a little expensive but I can personally attest that the Zojirushi water kettles maintain perfect water temperature. You can select from 3 different temps and it will maintain that temp VERY precisely. I have been using one for a year now and I love mine.
Mike Petro
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Mike Petro

Would this apply to Space Cowboy who lives "up there"?
"TJV" wrote in news: snipped-for-privacy@g49g2000cwa.googlegroups.com:
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John Q.

I don't doubt it but the gentlemen (or women) who started the post may not be ready to invest that kind of money. I have a 'cheaper' temperature-controlled kettle for around 75AUD but it is still about 5 degrees celcius too hot at each setting.
As long as you are aware that temperature is hard to measure and that your instrument may not be absolutely accurate, you won't have a problem. Your own experience is important with whatever method you use.
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wrote in message
That's not adapted. The candy thermometer is accurate in a range of temps your water will never reach. A small, cheap, LCD cooking thermometer is OK.
I don't let it boil.
If you brew the same sort of tea regularly, you don't need to use a thermometer each time.
I measured at what temp my kettle starts to make a zzzzz noise. The next times, I know it's about *** degrees without measuring. For my kettle, half-filled, in this season, it's about 90 degrees. For green tea, I get water from the drip machine. I measured it once, it's 70 degrees.
I do that too when I want a different temp than 70 ot 90 degrees. The first time, I measure the temp to decide what volume of hot water and what volume of cold water. Another trick is to pour from the kettle into a jar, then from that jar into the pot. That lowers the temperature of a few degrees.
My microvawe heats precisely the water at the required temp.
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snipped-for-privacy@g49g2000cwa.googlegroups.com10/30/05 07: snipped-for-privacy@gmail.com
Adrian, how high are you? Off the top of my head, I'd say about 2000 meters, more or less. But, then it might be your thermometer's bad.
I think one of the most crucial elements here, with a nod to Dog Ma, is the thickness and density of the wall of your brewing vessel, since it is this wall that absorbs most of the heat. This element would vary your calculations above by quite a lot. My advice is to test for yourself, using a thermometer at first.
Again, the best approach is trial and error.
Reply to
Michael Plant

Try this: Heat some water to a full rolling boil and let it cool back to room temperature. Then taste it side-by-side with some water from the same source that hasn't been boiled.
What I'm getting at here is, don't boil your water.
I use a digital meat thermometer from Sur La Table; I don't remember what I paid for it (I bought it for cooking steaks and chickens and such, but it works great for testing water temperature as well.) I use an electric kettle and heat the water to 190-200F for black teas, less for oolongs and greens. Yes, you have to stand sentry over it, but to me it's worth a good cup of proper tea.
stePH -- GoogleGroups licks balls.
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sea level! i was quite horrified by the accuracy!
yes that's a crucial factor. I agree, trial and error is the best approach. you'll soon get a feeling for what works for each tea.
another method that is used is to observe how quickly the steam rises from the water. for a delicate green or white tea cool the hot water until you see moderately slow wisps of steam - it shouldn't be shooting up. for oolongs the steam would rise faster. again, you can observe and experiment with this method and you will soon get a feeling for how hot the water is.
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