I always use a mug infuser for my teas, and when I infuse
tea that requires something below the boiling point for the
water, I start with boiling water in the mug and then wait
for a fixed amount of time for the cooling to occur. I
had been estimating this, but recently I did a rather
careful measurement of it, pre-heating a good, accurate
thermometer to the boiling point and then holding the
bottom of it in the center of the mug to get good readings.

Starting with a thick-walled 12 oz. mug at room temperature,
here's the data:

Immediately after pouring - 202 F (heat going into mug, etc.)
1 minute - 190 F
2 minutes - 179 F
3 minutes - 172 F
4 minutes - 167 F
5 minutes - 163 F
6 minutes - 160 F


Randy