How do i estimate water to be 150°F without a thermometer?
I've gotten really good about the higher temperatures, but have no idea about the lower ones
Re: water temp
Much easier if you think metrically.yalokinh wrote:How do i estimate water to be 150°F without a thermometer?
I've gotten really good about the higher temperatures, but have no idea about the lower ones
Sep 26th, '13, 08:59
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Re: water temp
Are you talking about when the water is in a kettle heating or when it has been poured into a cooling vessel (such as a Yuzamashi)?yalokinh wrote:How do i estimate water to be 150°F without a thermometer?
I've gotten really good about the higher temperatures, but have no idea about the lower ones
Sep 26th, '13, 12:22
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Re: water temp
OK, then I would suggest experimenting for yourself. What feels one way to one person may feel quite differently to another.
Break out your thermometer, and feel how it feels at various temps, though the material and thickness will play a factor as well.
Break out your thermometer, and feel how it feels at various temps, though the material and thickness will play a factor as well.
Sep 26th, '13, 14:19
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Re: water temp
This will help you gauge it pretty closely by hand ...yalokinh wrote:Right, i would, but i dont have one. A trip to the store will have to follow
I would suggest getting a decent digital one. They are pretty inexpensive, but avoid the Taylor entry level one, really gave inaccurate readings. And you can always use a good digital food thermometer.
Sep 26th, '13, 19:07
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Re: water temp
yalokinh wrote:How do i estimate water to be 150°F without a thermometer?
I've gotten really good about the higher temperatures, but have no idea about the lower ones
My suggestion would be to go by touch. Don't just be hung up on numbers. Learn how to feel it. After some time experimenting you will instinctively get things right - not just water temperature, but also the right tea/water ratios, and the right steeping time. This will also make room to make adjustments while you progress, instead of trying to follow some standardized formula.
Re: water temp
I don't mean to joke, wait yes I do. As you live in Florida it might be pour the boiling water into a cooler, and go do something for 20-30 minutes then it should be there 
. Unless of course you keep your AC cranked up like many people in the south, then it very well could be roughly 2-4 minutes depending on the vessel it is held in.
Honestly I often say that cool weather is for Gyokuro, but I have learned to admit to myself, that is mostly because in hot weather it seems I am waiting forever for the water to cool.
. Unless of course you keep your AC cranked up like many people in the south, then it very well could be roughly 2-4 minutes depending on the vessel it is held in. Honestly I often say that cool weather is for Gyokuro, but I have learned to admit to myself, that is mostly because in hot weather it seems I am waiting forever for the water to cool.
Sep 26th, '13, 22:01
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Re: water temp
150F is about 65.5C. That's a tricky temperature that I learned about on something else. For most people, that's about the threshold temperature when you could lay your hands on the container for extended period of time without feeling scorched. Or you could measure your own tolerance temperature, which I guess won't be far off from this point.
For tea brewing, I wouldn't take so much trouble to measure
For tea brewing, I wouldn't take so much trouble to measure
Re: water temp
+1gingkoseto wrote:150F is about 65.5C.
For tea brewing, I wouldn't take so much trouble to measure
Likewise for driving, just glance the odometer to feel but not particular on the exact speed. If need to be accurate, I would get a car with cruize control.
Generally you may like to focus on the brew and calibrate from there rather than focusing on the exact temp.
Cheers!
Re: water temp
+2Teaism wrote:+1gingkoseto wrote:150F is about 65.5C.
For tea brewing, I wouldn't take so much trouble to measure
Likewise for driving, just glance the odometer to feel but not particular on the exact speed. If need to be accurate, I would get a car with cruize control.
Generally you may like to focus on the brew and calibrate from there rather than focusing on the exact temp.
Cheers!
Temp for tea is a relative factor, for example
a temp to brew should go different in summer than in winter, dense clays like Zhuni needs a lower temp or leaves will be cooked. Also relates to thickness of a pot
Calculating all, 'temps for tea' from books are just to be advised..it's like cooking..someday we don't need directions or a teaspoon
Re: water temp
Lol!AdamMY wrote:I don't mean to joke, wait yes I do. As you live in Florida it might be pour the boiling water into a cooler, and go do something for 20-30 minutes then it should be there
Honestly I often say that cool weather is for Gyokuro, but I have learned to admit to myself, that is mostly because in hot weather it seems I am waiting forever for the water to cool.
Yeah im trying to by touch, but i have no idea of knowing at first because i have no reference point, the thermometer will be just to get aquainted with the exact temp
Sep 27th, '13, 05:01
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Re: water temp
You do have a reference point: taste.yalokinh wrote: Lol!
Yeah im trying to by touch, but i have no idea of knowing at first because i have no reference point, the thermometer will be just to get aquainted with the exact temp
Experiment with different configurations, regarding temp as felt., ratio, time, and see what brews the best tea. The best tea will not be brewed when you learned to follow standards based on numbers, but when the procedure becomes instinct.
Honing your instincts is part of the learning process of tea appreciation. Thermometers and scales may appear at first glance as a short cut, but can easily turn into a hindrance as it is too easy to fall into the trap of depending on them.
Sep 27th, '13, 08:04
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Re: water temp
... no arguments with any of the above comments, however there is nothing wrong with using a thermometer if that is what someone wants to do.
Bottom line, brew how you like, like how you brew ... and if you are getting the results you want, then it matters little to me how you get there. As long as you are enjoying the experience of brewing as well as drinking.
This is always a controversial topic, instrumentation versus feel.
I agree with this completely. But then even "the feel" must be ... different taking into account these factors.chrl42 wrote:Temp for tea is a relative factor, for example
a temp to brew should go different in summer than in winter, dense clays like Zhuni needs a lower temp or leaves will be cooked. Also relates to thickness of a pot
Bottom line, brew how you like, like how you brew ... and if you are getting the results you want, then it matters little to me how you get there. As long as you are enjoying the experience of brewing as well as drinking.
This is always a controversial topic, instrumentation versus feel.