Most, if not all, teas have an ideal infusing temperature. Is this temperature the real water temperature at the time of infusion, or the water temperature while pouring it from the kettle ?
For instance, let's say that I have a kettle that can warm up water with a 1°C accuracy. I want to drink a green tea that suggest 75°C infusion for 3 min. What should I do ?
- Warm water up to 75°C, pour it on my tea infuser, and wait 3 min.
- Warm up water up to 85°C, pour it on my tea infuser, and wait 3 minutes. Because, right after pouring it, since the cup and tea infuser were at room temperature, the water will nearly instantly lose 9-10°C (and roughly 7°C without the infuser from what I measured).
So I wondered which case was taken into account when determining the ideal infusing temperature.