Depending on the preparation, the flavour of Japanese green tea can range from sweet, vegetal, umami notes to a strong bitterness. The taste of the tea in our cup is determined by many factors: the quality of the tea and water, the amount of tea and water used in the brewing process, the temperature of the water, and the timing of the brewing. The utensils and techniques used also have an impact. Understanding how these factors affect the flavour notes of tea will help you discover a balanced way to make the best tasting abaca for you.
Western and oriental ways of making tea
There are two common techniques for making tea – Western and Asian. Western-style tea preparation usually involves the use of a strainer, adding less tea than in Asian-style preparation, and more water, increasing the preparation time and reducing the number of possible brews.
Tea strainer
If you have chosen a western way of making tea, the quality of your strainer should be taken into account. The strainer should be as deep and wide as possible. The small, non-spacious strainers prevent the tea leaves from unfolding and imparting their full flavour and aroma. To discover the true taste of tea, we recommend you try the Asian way of brewing in a teapot.
Asian-style tea preparation uses more tea plants, less water and more infusions. It is believed that preparing tea in this way brings out the flavours of the tea better, allowing for a different experience of the flavour notes with each infusion.
Water quality
Water makes up 99% of a cup of tea, so the quality of the water is an important aspect of delicious tea. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l).
Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. Distilled water is not recommended for tea – the minimum amount of minerals dissolved in the water is important to bring out the flavour notes in the tea.
During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.
Water temperature
The temperature of the water has a particularly strong influence on the taste of the tea.
L-theanine, which imparts sweetness and umami flavour notes to the tea, also develops at low temperatures, while catechins and caffeine, which impart bitterness, dissolve more quickly at high temperatures.
It is recommended to shorten the filling time when raising the water temperature to help balance the bitterness. When brewed with higher temperature water, it often takes only 20-30 seconds for the flavour of Japanese green tea to develop.
For multiple applications, it is recommended to start with a lower water temperature and shorter application time, and to gradually increase the water temperature and application time for each subsequent application. For example, for premium Japanese green teas such as gyokuro, the recommended water temperature for the first infusion is 50-60 °C, for the second infusion it can be 70-80 °C, and for the third infusion it can be 90-100 °C.
The flavour of full fermentation and roasted teas is better developed at high temperatures. It is therefore recommended that black tea, hojicha and kyobancha and most ulongas be brewed in water at 90-100 °C.By adjusting the water temperature and infusion time, you balance the flavour palette of the tea: lower water temperatures and shorter infusions will give the tea a lighter and sweeter flavour with subtle notes; higher water temperatures will enhance the tea’s flavour notes, but give the tea a more bitter taste.
Cold preparation
While iced tea is still in its infancy in the West, iced tea is well known in Japan. Teas can also be made with cold water: when made cold, teas will reveal a greater than usual sweetness, subtle flavour notes, freshness and lightness.
Tea utensils
Did you know that the choice of tea utensils can have such an impact on the taste of tea?
Unglazed pottery is thought to absorb the flavour of the tea it has been drinking because of the porosity of the clay. For this reason, experienced tea lovers often only brew certain types of tea or similar types of tea in unglazed ceramic vessels.
It is believed that by absorbing the aromas of tea when used to prepare the same type of tea, unglazed ceramic vessels can enrich the flavour of the tea they contain.
If you’re looking for a versatile teapot that can be used for both delicate and intense teas, choose glazed ceramic or glassware.
