A good way to gauge water tempurature is to watch the steam and water. At sea level.
160-170 - Vapor appears at the spout of the kettle.
170-180 - A small amount of steam appears above the spout in short bursts.
180-190 - A steady column of steam and bubbles should start forming.
190-200 - Large amount of steam and bubbles should start reaching the surface.
200-212 - Full Boil
The only real experience I have with Japanese tea is with a green tea called Gyokuro. You'll be able to tell if it's that by looking at the leaves. It looks very distinct, green needles, and you can see it on the Adago page if you want to compare.
---------- Post added at 05:57 PM ---------- Previous post was at 05:50 PM ----------
Also another decaf option would be Decaf Ceylon. I've heard the difference between the decaf and regular is minimal and Ceylon is a great tea. And I would say by far the best ice teas.
160-170 - Vapor appears at the spout of the kettle.
170-180 - A small amount of steam appears above the spout in short bursts.
180-190 - A steady column of steam and bubbles should start forming.
190-200 - Large amount of steam and bubbles should start reaching the surface.
200-212 - Full Boil
The only real experience I have with Japanese tea is with a green tea called Gyokuro. You'll be able to tell if it's that by looking at the leaves. It looks very distinct, green needles, and you can see it on the Adago page if you want to compare.
---------- Post added at 05:57 PM ---------- Previous post was at 05:50 PM ----------
Also another decaf option would be Decaf Ceylon. I've heard the difference between the decaf and regular is minimal and Ceylon is a great tea. And I would say by far the best ice teas.