Since March of 2011, I’ve been using a water dispenser for brewing. Rather than taking the plunge into the world of dispensers, I decided to tip-toe in with an inexpensive option I found at Wal-Mart. In late December of 2012, the result of my penny pinching finally had its downfall when I noticed it was no longer keeping the water above 90C (195F).

My solution: a new Zojirushi brand dispenser πŸ™‚


The Zoji has all the bells and whistles – some are better than others (I have no idea why the visibility of the water gauge is such a huge marketing deal…) but either way, the one feature that I really like is the adjustable temperature display.

Out of the four temperature settings, the two that interest me are 195 (91C) and 208 (98C). As you may have known, it’s a common technique – and arguably the best practice – to start with water hotter than you need it, and cool it down to the proper temperature through preheating your teaware. 195 seems a little cool to start with, however 208 has some drawbacks, too.

If you’re using kettle, something to watch out for is boiling the water for too long. The reason being that when the water boils, oxygen evapourates, which will make the tea seem flat. Although 208 is a few degrees less than boiling, I wonder if oxygen will slowly evapourate over a long period of time.


So time for the experiment! I’ve decided to try 208 out for a while. After a couple weeks, I’ll switch to 195 and see if there is a difference in quality of water. And for that matter, I may also try out a kettle once more to see if I can tell the difference between that.

Once I get some results, I will come back with an update πŸ˜€

Update: Check out the follow up article here!

Griff is the co-founder of The Art of Japanese Green Tea website and video series.

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  1. Pingback: The Zoji Experiment (Part II) - The Art of Japanese Green Tea

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