Many websites, tea companies and other sources will recommend simple and uniform guidelines for the preparation processing temperature. These guidelines are generally reduced to using boiling water (212 ° F or 100 ° C) for black tea and wearing colder water, well below the boiling point, generally around 160-180 ° F or 71-82 ° C, For green teas. Some sources advise using intermediate temperatures for delicate Oolongs and tea as Darjeeling first, and generally, white teas are grouped with green tea, with low processing temperatures. However, experienced tea drinkers, generally discover that the ideal processing temperature is much more complex.
This page is deepened a little more about the preparation processing temperature, which helps you out of the box of canned or uniform recommendations on what water temperature with tea with, so you can discover by your account. I like to prepare each individual tea.
teas can be more or less sensitive to temperature:
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Some teas are highly sensitive to processing temperature, with small changes in temperature resulting in a big difference
Arguities in the outcome of the prepared cup of tea. Said teas are often known as annoying or finally about the processing temperature, or simply sensitive to the temperature of the elaboration. In extreme cases, the TEAS can become successive or unbocherable if they are full of water that is too hot. Usually, when water is used, which is colder than the ideal, the result is a cup of bathtub. In the case of other teas, the temperature of the elaboration is less important; Said teachers are generally described as easy to prepare, or forgive changes in the processing temperature.
The processing temperature of the elaboration is a matter of personal flavor:
Elaboration processing temperature, like most aspects of tea preparation, is greatly a matter of personal flavor. Although there are some more direct cases in which a certain tea will know soft or unpleasant to most people, the case of many teas is less clear. Certain aromas, flavors and other qualities of a tea will be loved or appreciated by a person, but do not like others. This is especially true of bitterness and astringency, the qualities that can sometimes be pleasant to some people.
but that almost everyone is disliked if there is too much of them. It is also true of certain aromas. Elaborating a tea with a hotter temperature will tend to add more tea flavor, which can improve it in the perception of some, but damage it in the perception of others, if the aggregate flavors are not desired.
Elaboration processing temperature when making multiple infusions:
When performing multiple infusions of a tea that takes a lower beer processing temperature, such as green tea, there are two General action courses: Leave the processing temperature of the elaboration, or to raise the temperature slightly with each infusion. Tea drinkers generally raise the temperature or leave it the same (instead of lowering it) with each infusion because this extracts an additional flavor. However, if you find that the temperature of an soaked is too high, you may want to lower it by subsequent infusions.