Wednesday 5/06/09 Critical temperature?

[edkrueger]

I have so many favorite types of tea and they vary in their sensitivity to temp, but for some it is really critical.

What news?

Is that the Banko teapot from Yuuki Cha? How do you like it?

[murrius]

Temperature is the tea parameter that I pay the most attention to - very important.

Bancha this morning. Vast quantities of bancha......

[bsteele]

important. belangrijk. importante. مهم‏ напыщенный

[brad4419]

Extremely Important!

A thermometer is my most used tea instrument. If I feel like it I might weigh the leaf or some teas I use my stop watch to time them perfectly but on every cup I brew I use a thermometer no matter what kind it is. Its so easy to use and not really inconvenient but makes such a difference.

Chingwo county(orange pekoe) and Imperial white peach in my cups this morning

[Intuit]

Critical and essential for decent results, for a few delicate teas, where the sweet spot for infusion character is narrowly determined by time/temperature and infusion strength.

Temperature is moderately important for 'intact' tea leaves, such as Chinese greens/greener oolongs and relatively unimportant for many highly processed black teas, except smoked and malty/acidic teas, where infusion timing is also important to avoid bitterness.

English breakfast this morning.

[TheJerseyDevil]

I've been experimenting with temperature a lot lately. I'm starting to find that I like the temperature a bit under the recommendation for most teas. Still, I wouldn't say it's paramount for me. As long as its in the right range, it's all good.

Finally getting around to that white peony =)

[Pentox]

Surprisingly it doesn't matter that much to me. I steep greens in an acceptable range from around 80C down to nearly 0C so I'm not that particular about it.

This morning, some Aroma tea shop phoenix oolong.

[Selaphiel]

I consider it very important.

Today I had my first cup of 2009 shincha! Started with my favorite from last year, the Uji Kirameki. Very nice.

[brlarson]

Temperature is important for almost every tea that I brew. With the exception of Pu and most black teas, small variations in temperature can cause dramatic differences in the resulting brew.

Finished the bag of Divini-Tea Organic Wuyi oolong this morning. Pretty soon I will try a Tea-Pac of Sugimoto SA Sencha.

[olivierco]

Tsuru Jiru Shi gyokuro in a few minutes.
Temperature is indeed very important for this one.

[Salsero]

Is that the Banko teapot from Yuuki Cha? How do you like it?

I don't know if it is Banko, but it is from Yuuki Cha. I like it a lot. It is very small.

[olivierco]

Is that the Banko teapot from Yuuki Cha? How do you like it?

I don't know if it is Banko, but it is from Yuuki Cha. I like it a lot. It is very small.

Tokoname.
And I like it a lot too!

[auggy]

Very important for me, no matter what favorite tea mood I'm in. Too hot and some teas get cooked (and I hate that cooked leaf flavor - yuck!), too low and they are flat and dull. So the proper temp is super important. I didn't choose paramount only because I am a bit too lazy to be super picky so more like temperature ballpark is important.

1854 this morning. Thinking about some keemun before my dentist appointment but I'm a bit gun shy because my last experience making it without a scale turned out way too strong. But I think that was because I second guessed myself. Now I just have to work up the nerve to try again.

[Salsero]

Tokoname.

If it is from Tokoname, it ≠ Banko? I am still confused about what Banko is.

[olivierco]

Tokoname.

If it is from Tokoname, it ≠ Banko? I am still confused about what Banko is.

There are good explanations on hojo website

http://www.hojotea.com/item_e/purpleclay.htm