Michael Schwern's "How Long Is Five Minutes?", OSCON 2007
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A problem: if you pour 100C water into a room-temperature pot, the pot (or mug) will quickly cool down the water.
So: put boiling water in the empty mug/pot-- maybe just let it sit, or maybe (carefully and slowly) move it around-- until the mug/pot is hot to the touch. Discard the water. And NOW start the real process of making A Proper Cup Of Tea. Then the tea-infusing water will stay at a the proper high heat for longer.
(Think of it as the reverse of serving cold beer in a chilled mug.)
SeanBurke 4 years ago
Mr. Burke, yer hi-larious.
I use a metal single-cup infuser, the "WholeLeaf Stainless Steel Tea Infuser and Lid" linked below. Its rugged, portable and large enough to allow whole leaves to bloom.
xrl~us/3vcq
Someone pointed out this little gadget, and if I used bagged tea anymore it would be neat.
xrl~us/3vcs
xwrn 4 years ago
* If you're going the loose-tea route (as any sane person should), I find that it's worth spending a bit of money to get some gear to ease the process:
xrl~dot~us/3toc
xrl~dot~us/3tn8
xrl~dot~us/3toa
I think the third one is larger than the second one and also comes with a four-minute countdown timer. The fact they both say they're "coffee presses" has never stopped me from using them for tea.
* And for timing, there's always: sleep 4m && xmms ~/some_obnoxious_music
SeanBurke 4 years ago
~茶道!!~
* Some teas do best with different infusion times and temperatures. For example, the rooibos that I have every morning infuses for *eight* minutes in ~180F water, on the recommendation of the notes on the package. (I get it from adagio~dot~com, where they specify such things. By comparison, their Irish Breakfast says just four minutes in really boiling water, 212F)
SeanBurke 4 years ago
The guffaw 45 seconds in is Ingy thinking I'm just going to use the lightning talk gong to time my tea and nothing else.
xwrn 4 years ago