Reading Water
More often than not, steeping delicate teas with water below the boil helps bring out their sweetness. But not all of us have a thermometer handy. Centuries ago those making tea didn't either - instead they read the water to gauge the temperature. You can too by heating your water in an open saucepan on the stove. Here are some guidelines:
|
Type |
Description |
Temp |
|
Shrimp Eyes |
Tiny bubbles on the bottom. TIme to start watching more closely. |
120-140 degrees |
|
Crab Eyes |
Bouncy, lazy bubbles start to rise to the surface. Good for delicate greens & whites. Many Japanese teas are ideal steeped at these temps. |
140-160 degrees |
|
Fish Eyes |
Pairs of bubbles reminiscent of fish eyes pop to the surface. Great for bigger leafed green teas & some oolongs. |
160-180 degrees |
|
String of Pearls |
Tiny bubbles rise to the surface in organized ferris wheels. Good for delicate blacks and most oolongs . |
180-190 degrees |
|
Raging Torrent |
Rapid/rolling boil. Ideal for most black teas. |
190-212 degrees |
*remember as water gets hot, the steam can burn you, so please be careful!
|
