hr. It was usually 180 degrees, so great was the amount of heat
abstracted by the teapot. I also found that my teapot--it was a crockery
one--allowed the water within it to cool down at the rate of about 2
degrees per minute. When the pot was filled afresh, of course the
temperature of its contents rose afresh, and by the addition of water two
or three times repeated, I obtained a perfect mastery over the
temperature of the pot, within reasonable limits. Now, after numerous
days in which I made tea according to my usual method, but measuring
strictly the quantity of leaves, and recording the times and the
temperature, and noting the character of tea produced; then, taking as my
type of excellence, tea that was full bodied, full tasted, and in no way
bitter or flat, I found that this was only produced when the water in the
teapot had remained between 180