High (altitude) tea

hfot2 · Aug 14th, 2007, 08:08

Does anyone know at what temperature the bacteria in water are killed by boiling?

We know that water boils at lower temperatures at higher altitudes – at 2250 meters (7500 ft – about the altitude of Shimla), for example, water boils at only 92°C (198°F). Some books say boil longer, but longer is not hotter.

This is more than mere curiosity: we had trouble with not-really-boiled water in tea in Lhasa.

What do Indians do at high altitude?

machadinha · Aug 14th, 2007, 08:30

All I know is it's not just about temperature but length of boiling too. So under normal conditions something like 10 mins. is said to be good. At higher altitude/lower pressure this needs to be extended.

I can imagine with a scarcity of fuels this may not always be complied with. Wouldn't worry too much about it with tea and such. But yes, it's a potential issue. (btw Doesn't water boil at a higher temperature up there? --> Of course not, hence the need for longer boiling

)

wonderwomanusa · Aug 14th, 2007, 08:51

The Tibetans in Manali, some years ago, always served unsweetened (and very weak) black tea with meals. They said that if the water hadn't boiled, the tea wuuldn't discolor the water.

dzibead · Aug 14th, 2007, 09:08

Quote:

Originally Posted by machadinha

(btw Doesn't water boil at a higher temperature up there? --> Of course not, hence the need for longer boiling

)

Well, duh, I'm glad you figured that one out, mach!

Otherwise it was going to be back to high school physics for you! But you're in the Netherlands, so you're forgiven for not knowing about high altitutes.

Water starts boiling boils when the vapor pressure of water equals atmospheric pressure. Since atmospheric pressure is lower at higher altitudes, the water doesn't get as hot before it starts boiling off. I have read that the boiling temperature of water drops about 1 degree F for every 500 feet of altitude gain.

capt_mahajan · Aug 14th, 2007, 09:15

Quote:

Originally Posted by machadinha

All I know is it's not just about temperature but length of boiling too. So under normal conditions something like 10 mins. is said to be good. At higher altitude/lower pressure this needs to be extended.

Yep. I would add another 5 minutes of boiling to the 10, if I was particular.

Aug 14th, 2007, 08:08	#1
hfot2 MemberS Join Date: Aug 2004 Location: Vermont Posts: 515	High (altitude) tea Does anyone know at what temperature the bacteria in water are killed by boiling? We know that water boils at lower temperatures at higher altitudes – at 2250 meters (7500 ft – about the altitude of Shimla), for example, water boils at only 92°C (198°F). Some books say boil longer, but longer is not hotter. This is more than mere curiosity: we had trouble with not-really-boiled water in tea in Lhasa. What do Indians do at high altitude?

Aug 14th, 2007, 08:30	#2
machadinha Not Your Guru Member Join Date: Jan 2005 Location: yörp Posts: 10,024	All I know is it's not just about temperature but length of boiling too. So under normal conditions something like 10 mins. is said to be good. At higher altitude/lower pressure this needs to be extended. I can imagine with a scarcity of fuels this may not always be complied with. Wouldn't worry too much about it with tea and such. But yes, it's a potential issue. (btw Doesn't water boil at a higher temperature up there? --> Of course not, hence the need for longer boiling ) __________________ Reading tips, all picked up at IndiaMike : INDAX's A Comprehensive Guide To India / Dinoj Surendran's Desi Humor / ITHVC on Culture Shock & Travel Health / JetLag Travel Guides For the Undiscerning Traveller / India Travel Links

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Aug 14th, 2007, 08:51	#3
wonderwomanusa Maha Guru Member Join Date: May 2003 Location: Northern California Posts: 3,203	The Tibetans in Manali, some years ago, always served unsweetened (and very weak) black tea with meals. They said that if the water hadn't boiled, the tea wuuldn't discolor the water.

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