Traditionally known as crab eye water, Guangdong people generally call it shrimp eye water, which refers to water with small bubbles when it just boils.
Cha Sheng Lu Yu said in the Book of Tea that its boiling, like a fish eye, is a boiling sound; The edge is like a spring bead, which is two boiling points; Teng Bo Gu Lang is boiling for three times; Here it is. The water is too old to eat.
It means that water boils in three stages: fish-eye, gobang and wave rolling. If you cook it again, the water will be too old to make tea.
Therefore, the water temperature of shrimp eye water is generally between 95℃ and 99℃, and it is better to make tea.