Catechin | HOJO Online Speciality Tea Shop

[2019.12.27]

The Real Cause of Astringency in Tea

• Tea constituents and functional effect
• Catechin
• Mineral
• Science between the taste of tea and material
• Tea Constituents

Many people might think that astringency in tea comes from tannin. The fact is tannin only contributed partially to the astringency. There are two types of root cause of astringency. Besides tannin, the astringency comes from minerals too. Difference between tannin and poly phenol Summer or autumn tea is normally astringent. If you drink those …

[2017.02.28]

The true reason why some pu-erh and black tea causes stomachache

• How to choose quality tea
• Black Tea
• Catechin
• Environmental factors
• Factors that affects tea quality
• Raw Pu-erh Tea
• Season
• Tea Constituents

We noticed that there are a number of customers who refrain from black tea or raw pu-erh tea due to the uncomforted stomach. I too have had the same experience that I suffered from stomachache after drinking some black tea. However, it has nothing to do with black tea or raw pu-erh tea. If tea …

[2015.10.08]

What is the ideal tea for fermentation and aging?

• Tea constituents and functional effect
• Catechin
• Factors that affects tea quality
• Material Quality of Tea
• Mineral
• Quality component of tea
• Tea Constituents
• Theanine

The freshly-plucked tealeaf has green leafy aroma. When the fresh tealeaf undergoes appropriate fermentation or maturation, its green leafy aroma will becomes fruity or floral note. The fermentation of tea refers to the enzymatic oxidation, while the maturation means non-enzymatic oxidation. However, even if it undergoes fermentation or maturation, not all tea produces fruity or floral …

[2015.02.24]

Why do you brew green tea at lower temperature?

• How to enjoy tea
• Caffeine
• Catechin
• Green Tea
• Gyokuro
• Japan
• Japanese Green Tea
• Mineral
• Sencha
• Tea Brewing Technque
• Tea Brewing Temperature
• Tea Constituents
• Theanine

Talking about brewing Japanese green tea, many people generally has accepted that it should be brewed at lower temperature as it was always emphasized in most of the internet media and books regarding tea topics, many resources explain that sencha has to be brewed at 70-80 degree C. Nevertheless, I personally prefer to use boiling …