• HOME >
  • How to enjoy tea

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 water for brewing my favourite sencha.

Tea garden managed in modern agricultural style

Three reasons why Japanese green tea is brewed at lower temperature

 

1. To get Umami

One of the taste sensations of Japanese green tea is umami. As the nature of umami, it is easier for us to taste it when the temperature is lower. It is just like soup; when it is slightly cools down we can feel more umami. In Japan, it is quite a standard way to brew Gyokuro at very low temperature, i.e., 50-60 degree C. The low temperature brewing is the standard brewing style to highlight the taste of umami. However, if tea tree is grown with no or least fertilizer, tea will generally give stronger aftertaste and we do not have to brew Gyokuro at lower temperature. We can still get sufficient taste sensation since tea is giving strong lingering taste due to the high mineral content, the characteristic of the no or least fertilized tea.

The amino acid content in tea leaf increased a lot since 1950

Since 1950, the usage of nitrogen fertilizer per area in Japan has been drastically increased. It increased more than 10-12 times as compared to that of before 1950. I have discussed this issue in my previous article.

https://hojotea.com/en/posts-47/

As a result of massive application of nitrogen fertilizer, tea leaves accumulate theanine as the temporary stock of excess nitrogen. Theanine is the substance contributes to umami taste; it is more or less the same as the taste of monosodium glutamate, known as MSG in the market. Nowadays due to the influence of internet media, many people often consider umami as an index of quality tea. However, from my point of view, the umami is the taste indicates that tea is grown with plenty of fertilizers.

2. To reduce bitterness

Tea contains caffeine. If you look at the molecular structure of caffeine, you may notice that caffeine also contains nitrogen (C8H10N4O2). Basically the caffeine level increases if nitrogen fertilizer is applied more. In my experience, as opposed to natural farming tea (uses no fertilizers), tea grown using fertilizers taste more bitter. In a way, if the farmer gives no nitrogen fertilizer to the tea tree, tea may contain very less caffeine. Logically, tea tree cannot synthesize caffeine if the supply of nitrogen fertilizer is restricted. As a nature of caffeine, it will be drastically extracted if the water temperature is above 80 degree C. In other words, brewing tea at lower temperature (

3. To keep the freshness of the brewed tea leaves

Another reason why lower temperature is used for brewing sencha is to avoid heat damage to the brewed tea leaves. With lower temperature, the freshness of brewed leaves lasts for a longer time.

It is more ideal to brew natural farming tea at boiling temperature.

Basically if I look at the reasons mentioned above, most of them are related to the fact that tea is grown with nitrogen-fertilizer. On the other hand, the naturally farmed tea contains much more poly phenols as compared to the ordinary tea. In addition, the tealeaf of naturally farmed tea is not bitter, even if we chew the raw tealeaf we can hardly taste the bitterness. For the naturally farmed tea, it is highly recommended to use boiling water so as to extract more poly phenols. In order to maintain the freshness of the brewed leaf, we can brew tea at higher temperature for a shorter time, such as 100 degree C for 10 seconds instead of brewing at 60-80 degree C for 1 minute, unless you prefer less flavour and thin taste.

Related Articles

How to get the latest update on HOJO Tea?

1. Follow Twitter, 2. Click "Like" on Facebook, and 3. Subscribe in newsletter. You can have the latest tea news from HOJO Tea.

Subscribe the Newsletter to enjoy the privileges
You may receive a free sample upon purchase, or you may have the priority to purchase special products. So please remember to subscribe our newsletter as well as the social network.
  •                 

HOJO TEA Online Shop NEWSlist

The Ultimate Natural Farming, Liu Jia Raw Pu-erh Tea 2018
We started selling Liu Jia Raw Pu-erh Tea 2018. This ye …
2 types of Special Taiwan Oolong Tea is Opened for Pre-Booking
We had stayed in Taiwan for sourcing oolong tea. In 201 …

NEW ARTICLES

The Ultimate Natural Farming, Liu Jia Raw Pu-erh Tea 2018
We started selling Liu Jia Raw Pu-erh Tea 2018. This ye …
The Easiest Way to Prepare Tea in Cold Water
In hot weather, it is quite nice to prepare tea in cold …
2 types of Special Taiwan Oolong Tea is Opened for Pre-Booking
We had stayed in Taiwan for sourcing oolong tea. In 201 …
New Release of Bai Mu Dan Made From Yunnan Tea
We made special white tea, Bai Mu Dan, using tea collec …
Pre-Booking of Da Cha Tou Mao-Cha 2017
Have you ever tried the Cha Tou Mao Cha (Crude Cha Tou …
Unique Flavor and Attractive Function! Fuzhuan Cha
We have upgraded our Fuzhuan cha 茯磚茶. Fuzhuan cha is al …
New release of Huo Cao Shan Ripe Pu-erh Tea 2017
Using the spring tea collected from the garden that is …
Seeking for Limited Tea Only Available in May
We arrived Yunnan in March and have been staying for mo …
Pre-Booking of Da Xue Shan Wild Tea and White Tea Mao-Cha
Using the wild tea from Da Xue Shan, we have produced w …
The Field Report of Yunnan Tea in 2018
I have been staying in Yunnan since 31st of March. I ha …

PAGETOP