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s wrote:
> I think I'm pouring water that is too hot for the tea leaves I'm
> using. I'd like to find a way to control the water temperature. I'm
> not patient enough to bring it to a boil and then watch the clock for
> two minutes or whatever until it's ready.

Try this: Heat some water to a full rolling boil and let it cool back
to room temperature. Then taste it side-by-side with some water from
the same source that hasn't been boiled.

What I'm getting at here is, don't boil your water.

I use a digital meat thermometer from Sur La Table; I don't remember
what I paid for it (I bought it for cooking steaks and chickens and
such, but it works great for testing water temperature as well.) I use
an electric kettle and heat the water to 190-200F for black teas, less
for oolongs and greens. Yes, you have to stand sentry over it, but to
me it's worth a good cup of proper tea.

stePH
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