Wednesday 5/06/09 Critical temperature?

[Salsero]

Ah, I think part of my confusion is that a beige/white pot that I have was described by the vendor as Banko, but apparently Banko is purple, so my pot is not actually Banko. Thanks for the link, Olivierco. Those Hojo pots are stunning ... no prices listed. If you have to ask, you can't afford it.

[Cinnamon Kitty]

Temperature is definitely important, though not quite paramount as there is some leeway. If the temperature is too hot or too cool, the tea will not taste as good as it could. There is definitely a sweet spot of temperature for certain teas, but others are not as picky.

I got my SHINCHA today! Fukamushi Sencha Supreme and Yutaka Midori from O-cha! I opened the Fukamushi immediately. The first attempt was okay, not as thrilling as I had hoped, but last year's fukamushi shincha took a couple of attempts to make it awesome so I am not too concerned. It had a nice sweet tangy flavor that would have been more pronounced by using a little more leaf. I'll give it another attempt in a few minutes.

[Chip]

So, the GREAT news has nothing to do with child birth, but teaware birth. I am hoping members will take an active role in inviting artisans (or anyone who makes teaware or accessories but is uncomfortable with the artisan moniker) to participate!

I would have to say temp is extremely important, paramount, for my fave tea given than my fave teas are finer Japanese sencha and gyokuro, likely the most temp sensitive of all teas.

Began the TD with O-Cha's Chiran Supreme, really off the hook, shared with DW.

[Chip]

Ah, I think part of my confusion is that a beige/white pot that I have was described by the vendor as Banko, but apparently Banko is purple, so my pot is not actually Banko. Thanks for the link, Olivierco. Those Hojo pots are stunning ... no prices listed. If you have to ask, you can't afford it.

Each of the Banko I asked about were 200 USD or more. But I recognize some less costly ones there that I have seen in the 70 USD range.

White/beige Banko, who from if you do not mind my asking? In reading the Hojo site, there is reference to old Banko being made from light colored clay that is long depleted.

Currently a second attempt at Zencha's shincha Sencha Ultimate from Yame, not sure if I quite nailed it yet.

[spot52]

eye
and

crab eye
are sufficient for me!

[TIM]

Very important regarding water temp for brewing. Specially with green tea. Most of the masters I met uses their skin to test water temp before pour onto leaves. I am still building the tolerance on my fingers.

[Chip]

I got my SHINCHA today! Fukamushi Sencha Supreme and Yutaka Midori from O-cha! I opened the Fukamushi immediately. The first attempt was okay, not as thrilling as I had hoped, but last year's fukamushi shincha took a couple of attempts to make it awesome so I am not too concerned. It had a nice sweet tangy flavor that would have been more pronounced by using a little more leaf. I'll give it another attempt in a few minutes.

Lucky you, my O-Cha orders seem to be a little MIA.

[teashionista]

Getting the right temp is very important, imo. Any tea can get ruined by incorrect temp, especially higher graded of greens. My favorite tea category is oolong, so there is a little more wiggle room there, but for higher grades or greener oolongs I get my thermometer.

Drinking Oriental Beauty from Floating Leaves today. Perfect for a cold/rainy Seattle afternoon.

[chefmike]

I think temp is super important. O-Cha Yutaka-Midori today, my first Shincha.

[JP]

Some teas are simply ruined if the temperature is wrong for them. Today it is an oolong in the cup, so may the Iron Goddess of Mercy (Rishi) comfort my soul on the rainy afternoon.

[cherylopal]

I think temp is very very important- a few degrees makes the difference between an outstanding cup of tea (Japanese greens- esp gyokuro) and a so-so or very icky cup of tea.

Not sure I trust my own senses to be accurate enough to know the temp- maybe between the visual and the feeling but I think I'll stick to my thermometer. I could use the inside of my wrist to test baby formula temp but I'm sure that is not so nearly sensitive as those Japanese greens!

I had some YM sincha this am- good enough to get up a bit early to do all the brewing I used Chips guidelines (160F preheated pot for 1 min) and I thought I made a better cup. Tomorrow I might try 165F and see what happens with that. 170F was a bit too much for me.

Also had some Twinnings oolong at work this afternoon- leftover from a mother's day project with the class.

[kkthxby3]

I haven't noticed any importance in temperature.

I brew my greens, blacks, whites and herbals all at the same temperature. I let the water boil where it makes that hiss and then I just pour it in. For greens and whites I'll wait an extra second but not enough where the temperature goes down any.

I've read somewhere that with the higher temp water more polyphenols are released from the green tea which either way, so far I haven't noticed any reason to get the temperature closer to 180.

On occasion though when I do want to get the right temperature I use the thermometer from my espresso machine to check the water, ghetto but it works.

[xuancheng]

I could use the inside of my wrist to test baby formula temp but I'm sure that is not so nearly sensitive as those Japanese greens!

I bet babies are even more sensitive to hot water than the most sensitive Japanese green

Drank cheap Dancong today. Not only quite sensitive to water temp, but requires slightly different temps for different infusions. I nailed it this time and got 7 infusions where I might usually get 3-4 because I controlled temp and pour more than usual. This was not one of those legendary 30 infusion dancongs for sure.

[Salsero]

Drank cheap Dancong today. Not only quite sensitive to water temp, but requires slightly different temps for different infusions.

I am struggling with a cheap Milan DC today and not happy with the bran-like taste I am getting and a tad more astringency than I would like.

Are you using lots of leaf or minimal? I did almost a half gaiwan and flash infusions of near boiling water. Maybe I am treating it too much like a yan cha.

[DoctorD]

Very important in theory, but I'll confess to being a bit casual about it in practice. For awhile I tried playing it by the thermometer, but started having doubts about the accuracy of the thermometer and have basically gone back to doing it by instinct. The teas haven't complained much--but then my favorites aren't those prima donnas from Japan.

Bi Lo Chun tonight; Lu'an Ga Pian during the day.