This has been promised for a while. For any of you who have had the misfortune of meeting me, the topic will come as no surprise.
Just a quick intro. Some teas are brewed at near boiling point. Others are brewed at around 60oC. The ability to brew different teas, quickly, in a café environment, is the subject of this post.
At the teahouse we have two different boilers, one set at 98oC, the other set at 78oC. These effectively deliver 95oC and 75oC onto the leaves when we dispense. For our Japanese greens we add filtered cold water to hot water. To achieve 80, 85 and 90oC we measure, mix and pour. As we have been operating for over three years this process has become streamlined and fast. Although new members of staff have to be given full training on the techniques involved.