Tubefish.net - Michael Schwern's "How Long Is Five Minutes?", OSCON 2007

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SeanBurke

( 498 days ago)

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.)

xwrn	( 520 days 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

SeanBurke

( 521 days 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	( 521 days 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)