Hello everyone
I'm Andy, a tea enthusiast.
An experienced tea drinker once told me that the shape of a kettle's spout affects the taste of brewed tea. This time, let's explore together whether that is actually true.
Materials
1. Kettle A: a coffee pour-over-style kettle, spout length 15.5 cm, spout opening diameter 0.5 cm.
2. Kettle B: a kettle designed for tea brewing, spout length 9 cm, spout opening diameter 0.8 cm (same brand as Kettle A, different model).
3. A tea tasting cup set and a timer.
4. A digital thermometer with a temperature probe.
5. Light aroma oolong tea, cultivar: Qin Xin Oolong.
6. Filtered water, TDS 80 ppm.
Method
The temperature probe was placed in both kettles, and brewing began once the reading reached 100°C. The brewing method was 3 grams of tea leaves steeped for 6 minutes, with a temperature probe also placed in the tasting cup. After brewing, the tea was evaluated by tasting, and TDS was measured once the tea liquor reached 35°C.
Results and Discussion
The results showed that water at 100°C dropped to about 90°C once poured into the tasting cup, and there was almost no difference in the water temperature once poured into the cup. Although there was a difference in TDS between the two teas, this may have come from sampling error. Upon rechecking, a damaged leaf was found among the tea leaves brewed with Kettle A, which may explain the higher TDS reading.
In conclusion, the shape of the kettle spout makes little real difference to the brewed tea. In my experience, the key factor is confirming that the water in the kettle has truly reached 100°C.
Hope this has been helpful.
See you next time.
#yoshantea #taiwantea #dongdingtea #oolongtea #teafactory #FSSC22000 #safetea #teaknowledge #qinxinoolong #teabrewing #teaexperiment
