On May 22, 3:01 am, Bernd Pollermann > wrote:
> Dear all,
>
> there was recently a discussion about the two methods
> of making tea with let's say 80 centigrade water.
>
> 1) let the water boil and then let it cool down
>
> 2) heat the water up to 80 centigrade only
>
> Unfortunately I was cut off the news group for a while, and now
> the discussion has disappeared.
>
> Could anybody give me the result of this discussion? Or wasn't
> there any definite conclusion?
>
> Thanks in advance,
>
> Bernd

I have a wonderful Kamjove kettle from China (Dragon Tea House on
eBay- $29.00). I learned a trick that works well for me from Roy Fong
just recently: rather than checking for "animal eyed-bubbles", watch
the stream - a lazy, nearly-horizontal, soft cloudy dance of slow
moving steam = "stop for greens". A more sturdy coming to vertical
shoot of steam= "stop for oolongs". Strong, robust, steady steam =
"stop for "eds/blacks".
This seems to work pretty well. Remember to keep the lid up.
Shen