Water temperature by bubble size (Chinese method)

• 70 deg: shrimp eye bubbles at bottom (very fine green, like Sencha)
• 80 deg: crab eye bubbles, wisps of steam (white tea, green, delicate oolong)
• 85 deg: fish eye bubbles, first time kettle makes noise (oolong, some black teas)
• 90-95 deg: string of pearls bubbles (pu’erh, whole-leaf black)
• 100 deg: raging torrent (strong black tea, ceylon, darjeeling tisane)

https://tea.slaughter.com/fish-eyes-in-your-kettle/index.html https://www.goldenmoontea.com/blogs/tea/106687623-the-5-different-stages-of-boiling-water-and-how-the-chinese-use-them-for-tea https://www.reluctantgourmet.com/chinese-boiling/