http://www.sevencups.com/forum/ Seven Cups Tea Forum Tag: thermometer en Thu, 20 Nov 2008 09:53:37 +0000 http://www.sevencups.com/forum/topic/77#post-210 Wed, 19 Nov 2008 20:45:19 +0000 corrine 210@http://www.sevencups.com/forum/ <p>Company: Zui Chun Hao Jasmine Tea Co., LTD<br /> Office Address: 7/F, Huaxia Industry Center, NO43, Tiyu Road, Xiamen, Fujian, China.<br /> Telephone : eight six-zero five nine two—two six six three three nine six<br /> Fax: eight six-zero five nine two—two six six three three nine seven<br /> Site:http://www.chinajasminetea.com<br /> Contact: Corrine Ke<br /> Email: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a> <a href="mailto:Trade@mrentea.com">Trade@mrentea.com</a><br /> MSN: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a></p> <p>Jasmine Tea (Also called Jasmine scented tea) is honored as the most fragrant and popular Chinese tea in the world. This tea is light, delicate, slightly sweet and every cup comes with a distinctive fresh jasmine fragrance. Jasmine tea is readily available in Chinese markets, and it can often be obtained from big grocery stores or specialty tea shops as well. Many people may be familiar with jasmine tea because it is a frequent offering at Chinese restaurants.</p> <p>The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting.</p> <p>Zui Chun Hao Jasmine Tea is one of product lines by Xiamen Sumgo Tea Co. LTD that focus on Jasmine Tea manufacturing in Fuding, Fu’an, Ningde regions in Fujian provience from 1998. Now Zui Chun Hao is one of the major Jasmine Tea manufacturing in China with ten years development. To meet the international import requirements and food safety standards, we produce jasmine tea strictly based on the EU standard, Japan standard. All the pesticide residues meet the import requirements in the world. </p> <p>Our jasmine tea garden is located at the high mountain which is more than 40kms away from the city. The garden has sufficient light ,great difference in temperature ,condign rainfall and fertile ground. It's fit to grow tea and the tea here has good quality and contains many efficient elements. Our jasmine tea has gained good reputation from our customers and our products are on sales to European countries, Japan, North Amercian regions, Australia and some other countries and regions.</p> <p>Besides the production, we also cooperate actively with colleges and tea research institutes to experiment and popularize new tea species.we work with Fujian University of Agriculture in order to study how to deal and process tea after harvest, and establish the standard quality system. We also engage in the experimental model base for the significant project.</p> <p>Following the principle of Quality and Credit rack first, Innovation stands company`s life. With the fair trade, we sincerely welcome more and more partners to work with us to develop a new field in the Tea Industry. </p> http://www.sevencups.com/forum/topic/2#post-23 Sun, 25 Feb 2007 18:42:59 +0000 admin 23@http://www.sevencups.com/forum/ <p>WONDERFULL!!! A true service. You are a very good brother. </p> <p>Austin </p> http://www.sevencups.com/forum/topic/2#post-22 Sat, 24 Feb 2007 17:48:47 +0000 tmaynard 22@http://www.sevencups.com/forum/ <p>Okay, I have some "definitive" heating/cooling times and temperatures for the thermometer-challenged members of this forum. Let it be known that judging the "seafood eyes" bubbles technique is HIGHLY subjective.</p> <p>I put 2 cups (16 ounces) of cold tap water in a 1.5 quart saucepan and heated it on the stove with my thermometer in the pan:</p> <p>Very tiny bubbles covering the bottom: 120F<br /> Pinhead sized bubbles: 140F<br /> Pencil lead diameter bubbles: 160F<br /> Bubbles rising to the surface: 170F<br /> Bubbles floating on the surface: 180F<br /> Full rolling boil: 212F</p> <p>Then I took the pan off the heat and put it on a folded kitchen towel and monitored it as it cooled:</p> <p>200F: 0:45<br /> 190F: 1:25<br /> 180F: 2:45<br /> 170F: 4:00<br /> 160F: 6:15</p> <p>Your mileage may vary, but this should put you easily in the ballpark; adjust as your tastebuds advise. I went through this exercise (A) to satisfy my own curiosity and (B) to help out my sister who's just discovering good tea and doesn't have a thermometer.</p> <p>And, I can tell you, when those "Dragon Eyes" start staring at you it just sends a chill down your spine. (That's around 190F, about the time I'm making the sign of the tuocha to ward off evil spirits -- and reaching for my teapot!)</p> <p>t. </p> http://www.sevencups.com/forum/topic/2#post-16 Fri, 16 Feb 2007 15:51:37 +0000 Colin 16@http://www.sevencups.com/forum/ <p>I actually like that the Adagio kettle shuts itself off, since then the water isn't sitting there losing oxygen. And provided I'm in a nearby room I can hear the click (but I can still go to another room while it heats up).</p> <p>Again, my one issue with the Adagio kettle: no numbers. There's where a thermometer would actually come in handy. I actually suspect that its shutoff mechanism is pressure-based, so the settings are different at different altitudes. I noticed that higher settings seem to be appropriate now that I live in Tucson, compared to when I was at sea level. </p> <p>Anyway. </p> http://www.sevencups.com/forum/topic/2#post-15 Fri, 16 Feb 2007 06:57:36 +0000 tmaynard 15@http://www.sevencups.com/forum/ <p>If your pockets are deep enough, Zojirushi offers electric dispensing pots that will hold up to 5 liters of water at several different temperatures (140F, 175/195F, 208/212F). They are too rich for my blood, alas. (http://tinyurl.com/2asbrq)</p> <p>And the problem with the Adagio kettle (and others that are similar) is that it shuts off when it reaches the set temperature and thus you still have to babysit the kettle.</p> <p>At least for now my system works well for me: a cheap (plastic) electric kettle and a dial thermometer. Fill it up, turn it on, watch the temp. Turn it off and pour when the temp is right for the tea of the moment. Repeat as necessary, always using fresh water. </p> http://www.sevencups.com/forum/topic/2#post-14 Thu, 15 Feb 2007 23:51:51 +0000 admin 14@http://www.sevencups.com/forum/ <p>What's so interesting to me is the in China the majority of tea being made is from water being poured from oversized thermos jugs having a big cork stopper. </p> http://www.sevencups.com/forum/topic/2#post-12 Thu, 15 Feb 2007 14:27:34 +0000 lucas 12@http://www.sevencups.com/forum/ <p>I also often go by sound, having become familiar with what different states of boil sound like in my kettle. </p> http://www.sevencups.com/forum/topic/2#post-10 Thu, 15 Feb 2007 13:48:57 +0000 Colin 10@http://www.sevencups.com/forum/ <p>Adagio Teas (a great company for gadgets, but the tea is nowhere near Seven Cups') makes a great electric kettle -- I believe it's called the "UtiliTEA" -- with a variable temperature dial, which I use for all my tea. It takes some experimenting to figure out what dial settings correspond to what states of boil (there are no numbers on the dial), but once you figure out a good setting for a particular tea you can replicate the temperature every time without having to stand there and watch it. </p> http://www.sevencups.com/forum/topic/2#post-9 Thu, 15 Feb 2007 13:39:35 +0000 tmaynard 9@http://www.sevencups.com/forum/ <p>I've got some more information on temperature. I put a pan on the stove, with a thermometer in it, and measured the various stages to boiling.</p> <p>* Shrimp eyes (70C - 80C): little bubbles at the bottom of the pan<br /> * Crab eyes (80C - 90C): bubbles are rising from the bottom<br /> * Dragon eyes (100C): full boiling water</p> <p>lucas: If you're using a traditional, stove-top metal kettle you can leave off the lid and watch the bubbles that way. </p> http://www.sevencups.com/forum/topic/2#post-5 Tue, 13 Feb 2007 18:58:36 +0000 lucas 5@http://www.sevencups.com/forum/ <p>it can be difficult to do the bubble method with a kettle - you can't see the water! is the traditional method to boil water in an open pot or some other vessel where the water is visible? </p> http://www.sevencups.com/forum/topic/2#post-4 Sun, 11 Feb 2007 21:45:54 +0000 tmaynard 4@http://www.sevencups.com/forum/ <p>Okay, this answers my original question (and raises some others). In my mind, "boiling" means 212F (100C) and that's a full, rolling boil.</p> <p>If the Chinese brew tea with "shrimp eyes," "lobster eyes," and "dragon eyes" then they're pulling the water off the fire before it gets to a rolling boil.</p> <p>When I first learned of the Chinese water-temperature, eye-terminology I did a quick check with a saucepan on the stove -- alas I did not calibrate it with my thermometer -- I was just looking for the various size of "seafood eyes."</p> <p>Perhaps it's time to do it again, this time with my thermometer in the pan!</p> <p>Thanks again for your input.</p> <p>T. </p> http://www.sevencups.com/forum/topic/2#post-3 Fri, 09 Feb 2007 06:27:05 +0000 admin 3@http://www.sevencups.com/forum/ <p>Hi T<br /> It is true that the Chinese always boil water when making tea, however they also talk about the size of the bubbles when boiling. The first size being a crab eye bubble, which is appropriate for green tea. I haven't measured the temperature when this bubble appears, but I would guess it is less then boiling. aside from green tea, almost all other tea required fish eye bubbles, which is boiling. About the water, something to consider is the minerals. I wonder if the taste of some of these minerals changes with boiling. The Chinese favor water with from a spring whose origin is the same as where the tea has been grown. Spring water is usually rich in minerals. Puer is changes it's charactor for when it is boiled over time, I think for the better. Here again I think we fine that there are no hard rules, the variations in tea and water be so great and the combinations being so complex. My general rule is that is you like your tea, you must be doing something right, and feel free to play around with it. Tea brewing is Chinese is called tea art, not tea science.<br /> Austin </p> http://www.sevencups.com/forum/topic/2#post-2 Wed, 07 Feb 2007 15:38:50 +0000 tmaynard 2@http://www.sevencups.com/forum/ <p>In your videos you always boil the water first, and then cool it down as appropriate for each tea.</p> <p>I usually put a thermometer in my electric kettle and turn it off and pour when the temperature is right -- for most teas, the water never boils.</p> <p>Is this an acceptable alternative to boiling/cooling? Or does boiling the water first yield a better cup of tea?</p> <p>t. </p>