There are many ways to determine when your water is hot enough for steeping your tea without the use of a thermometer. The 3 different methods are detailed as seen below:

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1. “Sheng Pien” meaning “sound distinguishing”. Using your ear you can distinguish three clear levels of heat:

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• At the first level, the water makes a low humming sound and is called medium-done, yin-yang, or baby water. Such water is never used for making tea and in fact is never used for anything in cooking, as yin-yang water is said to be unhealthy. 

• At the second level the water starts to pop noisily in your kettle or container. This is called mature water and is generally the right level for making tea. 

• At the third level, the water bubbles ferociously. This is called old man water or white hair water and is not used for making tea. 

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2. "Chi Pien” meaning “air distinguishing”. This method involves watching the steam as the water heats up:

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• At the first level, the steam rises in small streams, very slowly, gradually, and gently. This is baby water, which is unusable. 

• At the second level the steam rises at a moderate volume. This is about the right level for most teas. 

• At the third level the steam ascends at a high volume, like chunks of cloud. This indicates old man water and is no longer suitable to make tea.