Green tea is becoming increasingly popular around the world. However, in order to enjoy its taste and effects, it must at first be brewed well. Although it is not always as obvious as it may seem. There are many myths about brewing green tea. How to do it to extract the most of its properties? Find out our suggestions in the following article!
1. Avoid boiling water like a fire!
Despite their differences, all types of Japanese green tea have one thing in common – none of them likes boiling water. Water hotter than 90 degrees Celsius can adversely affect or completely annihilate the health-promoting properties of the infusion. Pouring tea too hot also causes increased release of tannins, resulting in excessive bitterness and inhibition of caffeine. Its inhibition by hot water thus has the effect of annihilating the stimulating effect of the tea. There are some varieties of green tea that can be brewed using hot water. Hojicha, a roasted tea with a smoky aroma, for example, can be infused with water up to 90°C. By far, for most of the most popular varieties, such as refreshing sencha or buttery-rice genmaicha, water at 70-80°C will be best. Interestingly, it is the temperature closer to 80°C that promotes the antioxidant potential of green tea.
2. Keep in mind the brewing time
Beyond water temperature, the steeping time of dried tea leaves is the second most crucial parameter for brewing green tea. This duration varies considerably among different green tea varieties. For instance, hojicha requires a mere one minute of steeping, whereas bancha, a common daily tea in Japan, needs up to four minutes.
Steeping time profoundly impacts the brew’s flavour. An insufficient steeping time results in a watery, insipid brew, while over-steeping leads to an undesirable bitterness due to an excess of tannins. Always remember to remove the tea leaves from the infusion after brewing to prevent further extraction and ensure the perfect taste.
3. The same leaves can be brewed repeatedly, but… without overdoing it!
Green teas have this characteristic, that from the same portion of tea leaves you can make several servings of delicious infusion. However, one should not overdo it. With each successive brewing, the tea loses some of its properties and flavour notes. So it is worth making sure what is the suggested number of brews for the variety of green tea you are preparing. The most common is two brewings, with many tea experts recommending attention to brewing number two in particular.
4. Quality is the most important, but quantity also matters
The last factor you should pay attention to when brewing green tea is the amount of tea leaves in relation to the amount of water. This amount usually oscillates around 2-3g per 150ml of water. However, there are some exceptions – in the case of the aforementioned bancha, for example, these are even 4g. So it’s worth checking the suggested tea portion on the package to enjoy an infusion of balanced taste and perfectly measured intensity.
In conclusion, it is worth remembering the following rules:
1. Forget boiling water – green tea likes water temperature most at 70-90°C. You can get it by using a kettle with a thermometer or setting the kettle with boiling water aside for about 10 minutes.
2. Do not brew tea for more than 3-4 minutes – otherwise you will be surprised by an unpleasant bitterness.
3. The maximum number of re-brewing the same leaves is 3-4 times – then the infusion will lose its taste and health properties.
4. Remember the correct proportions of tea leaves and water – only then the intensity of the infusion will be satisfactory.
