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2016.02.24
How to make a good cup of tea
There are various types of Japanese green tea. It would be better to know each tea’s characteristics to better bring out the taste.Even you use the same tea leaves, the results of separately brewed tea will be different depending on how you brew it. The taste is determined by (1) the amount of leaves, (2) the water temperature, (3) the amount of water, (4) and the duration of brewing time. For instance, if you prefer astringent tea, the temperature should be higher. If you like sweet tea, the temperature should be lower. This is because catechins, the bitter component are well extracted in water with higher temperature(more than 80 ℃), whereas amino-acids, the sweet component can be extracted in water with any temperature more than 40 to 50℃.
Gyokuro should be enjoyed on the tongue like wine. The point in serving is brewing it at a lower temperature.
Sencha is the most common type of green tea. However, brewing greatly determines the taste, color and aroma.
To brew this tea well, the steeping time should be shorter than regular Sencha.
(By Hiro )
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