Does Boiled Water Make Worse Tea?

hasty heads this is done from a leaf in this video does boiled water make worse tea in this video I'm going to be taste testing the theory that making tea from water that has already been boiled makes for poorer quality tea this video is going to go into the tea master classes playlist if at any point in time you enjoy this video then please give the video the thumbs up the more thumbs in the air the more tea videos are going to come your way and if you haven't subscribed to our YouTube channel yet then go click that button so at every workshop that I give I'm always asked the question is it okay to let the water boil and then bring it back down to the temperature in which you want to infuse your tea or should you always switch off the kettle when it reaches the right temperature and the common knowledge that spread all over the world all over the internet is that it's better for you to use water which has been brought to temperature and not water that has been boiled in China they have a way of measuring that the water temperature by I using the size of the bubbles in the boiling water so in the heating water so you've got shrimp I water you've got crab i water you've got fish i water and then you've got raging torrent and then you've got dead water or old man's water so in china there is also this theory that if you use water that has already been boiled that it makes for worse tea and the generally communicated theory behind this is that when you boil the water it loses a lot of its dissolved oxygen in the water and that makes for poorer quality tea I have in here some Yahoo Keita Center so this is our Center and the reason I've picked Sencha is because we are brewing the tea at about seventy five degrees Celsius which is I think about 175 Fahrenheit so cool temperature if I was going to do this test with a long tea then we'd be brewing it very close to boiling so there would be very little I think perceptible difference so this way we're getting to experience the biggest possible difference so if there is a we should certainly notice it in this T in this kettle here I have water which has been boiled already so it's been boiled held at boiling point for about five seconds and then has been allowed to sit here and cool down and it's currently showing 73 degrees Celsius here I've got a kettle of water that's not being boiled that is going to be brought up to temperature so I'm going to turn that on now and keep an eye on it it's already at about 50 already pre warmed it a little bit otherwise this is going to take too long we have here conocerte brewers these brewers are great because it allows me to brew at the same time push the button at the same time so I can get absolutely accurate uniformity between the brews for those that don't know the conocerte brewer is a wonderful way to do gongfu brewing but in a kind of desktop version so without the tray and all the tea where you can have this on your desk or at home and you can brew Gong firm style so it's a small brewing chamber so you can have a good amount of leak to water ratio in here so you can put a fair amount of leaf in a small brewing chamber and once it's brewed you push the button and that decant the tea into the bottom chamber so this bottom chamber effectively acts as a Gandhi Bay or a Fairness cup and then you can pour in serve and taste and the leaf is ready for your next infusion so right so we're going to now brew we've got 72 degrees here is 73 degrees here I can see that this is still a bit of water from when I rinsed these connoisseurs out so I'm going to pour them away and I'm going to brew these at exactly the same time so we have identical temperatures now here I'm going to pour these in I'm not going to do a rinse because I don't want any other potential variables messing with us so these are being crude at exactly the same time exactly this same amount of Sencha per 150 mil and the same temperature water the only differences this water has a ready reached boiling point okay I think that is probably enough so I'm going to now push these buttons and decant the T these connoisseur breweries have a nice filter so it will filter out most of any potential tea dust right so let's take a look at the colors I'm going to bring this closer to you so just a reminder this one here is the liquor which has been made with boiled water and this one here is the liquor which has been made with water which has just been brought up to temperature um I would say that there's very little difference in color this one looks a little bit to my eye I don't know about you a little bit less vibrant than this one here this one here the liquor looks a little bit more vibrant in color than this one so but it's it's very very hard to tell the difference okay so this cup here has a yellow sticker this one does not I'm going to be pouring the tea made with boiled water into the one with the yellow sticker and I'm going to be pouring the other here and looking down here I really can't see any visible difference at all so it's not going to affect my ability to taste but I'll do it blind anyway so how am I going to do it blind I'm going to need somebody to switch this around guess who's here ah Sicilians here so I'm gonna close my eyes and you switch these around so this one is the boil and that one is the one that's been brought to temperature and not allowed to boil tell me when you're ready ready okay so let's see okay we're not going to talk about the tea too much but really the sensor that one of the quality markers that I look for Center is not just that really fresh marine air and that fresh grassy you know those asparagus nodes and that you mommy notes but a slight biscuity kind of warmth to it as well this is really nice it's been brewed gongfu style it's rich and it's flavorful I have no problem with this tea I think that that's a really really good sensor so let's taste this one not much difference I have to say so far give it another taste okay so the conclusions that I get from this line tasting one more time let me just do it one more time Wow the difference is there is a difference but it's so so small the difference that I'm not really sure if it's something that it should be bothering you but I would say that this one here just tastes a little bit weaker a little bit flatter this one seems to have a bit more is a bit more lively in tons of its aroma and its aromatics the taste is pretty similar but this one just feels dialed down so this is volume 10 this might be volume 9 I mean it is close I'm not saying that there's a huge market difference and if you served this one to me I would have no complaints either yeah but when you a be them like this I noticed a slight difference in this one a slightly flatter so I would say that this is a slightly better tea let's see if it actually makes any difference so we're going to do the reveal okay so this is the the tea that was brewed with the water that was brought to temperature and this one was the tea that was with boiled water do you want to test this okay close your eyes yes but you did you switch these connoisseur Brewers around no you did right okay so this one has to go in here and this one here one second and now don't get them wrong this time hey that happened twice mmm okay yeah ready go for it so you can do this taste test in color and not much difference but this one looks a bit darker I'm gonna say so that one looks darker than that one mmm hmm hmm very yummy no mommy mommy yeah not much difference I find it it actually really is not a huge difference I'm actually quite surprised but it does I'm trying not to think about the color but it does this one tastes a bit more like bit stronger in place than that one no one tasted like my dad see really me now yeah there is a slight difference in color there but is it but try not to let that influence you there's more umph in that one so you're saying that that one has a little bit more of extraction a bit more going almost like there was like it's almost like you had more tea more leaf yeah right whereas this one just like slightly less okay finish them up and you can see if you have the same conclusion as me mmm cuz I'm going to say this one was this one this one was this one so yeah you're saying this one is brewed is brewed with boiled water yeah do you want to finish it or the way you can't see the sticker okay so lipid flip them around which ones that one oh yeah yeah you got it right yeah so okay so there's two people that agree yeah that the boiled water certainly seems to make a slightly weaker and flatter tea when you say yeah but the flavors it's minor it's minor um and really the truth is that most people would not actually boil the water and then wait because it takes about 20 minutes to insert it to go down to 70 degrees what we do is we boil the water you know because you forget about it you switch the kettle on you let it go to the boil and then we add some fresh water just to bring it down so I think it's worth us doing a little taste test here yeah coming back yeah we now know that the boiled water does have a small effect let's see if we notice a difference between water that's brought up to temperature and water that's boiled but then we've added a splash of cold water yeah so we'll be back in a second okay we're back and we're going to decant now so you push those buttons so what we've done is we've taken water we've brought it to the boil and then we added fresh water to it to bring it to exactly the same temperatures here which is 73 degrees okay so basically in the interest of time we didn't want you to see the whole process so this one here is water that has been boiled and then brought down to temperature using fresh water and this one has just been brought to temperature we're going to blind taste these so we've got the yellow stickers here the yellow stickers go on this one and then we have the another one and I can see a difference actually in color yeah if you take a look this one seems darker it's just people are always calling me whenever I'm filming is really a little anything fifth call so let me can you hold it to them yeah so this one here looks a bit darker than this one I would say this one looks a bit darker a little bit more extracted than this one but it's you know it's there but it's relatively similar although again looking in the cup it looks it so you even have to do this blind so close your eyes because I don't want you to get influenced okay you ready yeah okay so that's your first one mm nice drawing up some central your face oh that's alright good for my skin very strong very fragrant fragrant it's interesting that the color is slightly different dad you know sorry it is very different there's very different it's one taste a bit lighter speak up the microphone this one tastes a bit lighter and this one is stronger okay do you have a preference or is the no preference I like my son shot quite strong so I would say this one but I mean they're both good it's not like okay yeah so you miss ones later to me this one's strong right so that's interesting so it's interesting so that you can open your eyes so the one that you pick that was stronger is the one that we brought to a boiling point and then added water so now let me try as well see if I get the same result yeah hmm we've used the same amount of leaf and the same quality of leaf so it's not like one leaf is a lot more broken up than another okay well there is definitely a perceptible difference this one is stronger so I'm assuming that's yeah so that's the yellow ah this is interesting so what we found was when you have boiled water that's just been boiled compared to water that's been brought to temperature the one that's been brought to temperature seems to extract a richer brew but when you boil the water and then add cold water to it maybe if oxygen is the defining factor may be adding the fresh water to boil water actually adds more oxygen into the water yeah then if you bring it up to temperature yeah and actually it extracts even more yeah but the temperature is the same so the actual flavor profile is very similar it's just that the one with the fresh water added seems to dial up the richness of the tea a little bit more yeah so this is a interesting conclusion why don't you go out there and do your own taste tests and let us know in the comments section below what you've discovered because we would be very interested to see if you get the same results as us but I do think that the commonly held knowledge that it's better to not let the water boil is true however letting it boil and then adding some water may make even better tea thank goodness because it's faster exactly that's it tea heads if you made it to the end of this video then please give the video the thumbs up check out our YouTube playlist and let us know if there any videos that you'd like us to make if you're in Camden or London then come visit us at our tea house to say hi and taste our wares if you have any questions or comments then please fire them over other than that I'm Don this is Saleem from mainly thank you for being a part of the revelation of true tea stay away from the teabags keep drinking the good stuff and spread the word because nobody deserves bad tea bye

Channel: Mei Leaf

Views: 51,393

Keywords: tea, sencha, japanese tea, green tea, sencha green tea, gong fu brewing, gong fu cha, tea tasting, taste test, brewing tea, how to brew tea, mei leaf, chinalife, don mei, celine mei, blind tasting tea, blind taste, brewing japanese tea, brewing sencha

Id: iUgMW3Ivi-U

Length: 17min 48sec (1068 seconds)

Published: Sat Dec 10 2016