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1) my water temps are way cooler according to this IR thermometer than I ever thought so I may not be a good candidate for testing. I have a variable temperature kettle and a decent probe thermometer, so in my case I know the IR thermometer was reading too low when aimed at the water. Maybe your wa...

The thermal inertia of wet leaves is something I’ve never thought to care about with Japanese teas but perhaps I should since the temp drop can be significant. For a while, I have had a hunch that increasing the temperature to "extract more" in later steeps as many people do actually mostly achieve...

Question, what water to leaf ratio are you guys using with the stated time and temperature? I typically use about 0.5g per oz of water. I typically use 4g for about 100ml. This is what I used for the temperature tests above. Many would use more leaf than that, in which case the temperature drop due...

As an aside, I did a quick comparison of readings from an IR thermometer and a standard probe thermometer which I trust to be relatively accurate. Properly aimed (I have a converging lasers model that helps with that), the IR thermometer read about 7C to 10C lower than the probe thermometer. Maybe t...

I did one more test, where I put the thermometer tip in the teapot at the time of pouring on fully-expanded, cooled leaves. Water temperature at 72C. Although my thermometer reacts quite fast to temperature changes, at no time did I see temperatures above about 62. It is as though the water was bein...

I’ll take some notes using an IR thermometer. I have a hunch you are correct. Regardless of why, it works for me. Also, this is essentially the way Florent, of Thés du Japon, does it. I just infused a sencha from Thés du Japon, which I also drank yesterday. Comparing first infusions, yesterday I in...

3-4 min between steeps, if I had to guess. I'll take a temp tomorrow though because I am now curious. It is common for people to increase the temperature for later steeps, which is sometimes referred to as a way to "extract more". I would be curious to measure the actual temperature of the water af...

Baisao wrote: ↑

Fri Jan 24, 2020 2:37 pm

Hi faj, I do not preheat the kyusu for sencha, kama-iri, bancha, or gyokuro (it was not advised to me).

For these Japanese teas, do you make further infusions very quickly, or do the kyusu and leaves have time to cool down between infusions?

One thing I would be curious about is whether you preheat your teapot or not with these parameters. My habit is preheating the teapot, and I have often found the first infusion to lose aromatics at the expense of bitterness with the typical 60s first infusion often recommended, even at temperatures ...

Sure there are rare sub sub types of clay, but you should think of them more like rare and legendary skins in Fortnite or something As a father of three teenagers, that one made me laugh out loud in my office. I will let them know legendary clays and mythical teas are discussed here : who knows, th...

likely because it is cheaper... most long-mid term stupid decisions boil down to a preference of short term personal gain over sustainable gain for everyone. It is true that organizations will sometimes take shortcuts to increase profit. Crime pays when you do not get caught, and one company being ...

The idea is that once preheated – which, of course, is necessary to mitigate what you describe – a thicker walled pot will sustain a higher temperature for longer Given two vessels of the same shape, volume and material that differ in thickness only, a thicker material means more insulation, and mo...

Sencha in particular is a terrible first-timer-tea. I do remember browsing the China town tins of greens and oolongs a long, long time ago. Not to forget the ubiquitous Jasmine tea! If I think how much I consumed of super market Longjing and Jasmine tea, I find it a wonder my stomach is still intac...

The difference in colour is a result of lighting. In person the colour is closer to that of the other two teapots. Thanks a lot for your feedback. And the one that looks almost brown on the pictures would also be the same color too? Out of curiosity, how is the volume measured? Is it full to the br...

Also, it seems to me that the white balance is off in the picture of the one that is more "orange". When looking at pictures of details, you can see that the "red" one has pictures that make it look more orange, and the orange one has pictures where it seems closer to red. They may be the same color...