4 ms·
There's a lot of factors to it. The way the leaves are processed, the quality/freshness of the leaves, ratio of leaf to water, steeping time. I think in genera
by prophesi 4y ago
There's a lot of factors to it. The way the leaves are processed, the quality/freshness of the leaves, ratio of leaf to water, steeping time.
I think in general it's safest to brew green teas at 175f. But I'm doing quick gongfu brewing sessions with a late-march sichuan green tea, and it tastes great at 205f. Less intense at the usual 175f, but picks up more subtle flavors.
- triyambakam 4y agoI appreciate the connoisseur vernacular
- prophesi 4y agoBecoming a tea snob helped me stay away from alcohol during quarantine :/
- InitialLastName 4y agoBecoming a whiskey snob just made me wish I could abide cigar smoking.
- brewdad 4y agoHow do you get to sleep? I’ve tried tea at various times as a substitute for an evening alcoholic beverage but the caffeine hinders my sleep. I already drink too much coffee before 10am, so adding more caffeine later in the evening has been a problem when I’ve tried it.
- prophesi 4y agoKukicha (though it still has some caffeine), hojicha, rooibos, various other tisanes. Though, the caffeine content of anything that isn't red tea / puerh doesn't effect me much, and there are a lot of good decaf options.
- masklinn 4y agoI would also assume multiple brewings will see caffeine levels drop off sharply. I suffer from chronic insomnia, and I certainly didn't notice the afternoons and evenings spent on a pot of good oolong to be any worse than the same with herbal or rooibos.
- astura 4y agoThere are some naturally caffeine free tisanes - I'd suggest rooibos or honeybush.
- rgoulter 4y agoRelated: ProZD's skit "before and after you discover the subreddit for a hobby" https://www.youtube.com/watch?v=4ZK8Z8hulFg https://www.youtube.com/watch?v=4ZK8Z8hulFg
- inkyoto 4y agoVarities of Chinese and Japanese green teas differ in their processing techniques so much that they require different preparation techniques as well. They possess distinctly different flavours, too. Most Japanese green teas are steamed past the harvest time – lightly (gyokuro), or more thoroughly (sencha), or anywhere in between depending on the grade – and some varieties can also be roasted (e.g. yabukita). Japanese green tea generally requires milder water temperatures for a preparation. Typically, the higher is the grade, the lower is the temperature, e.g. from 60ºC for gyokuro and high grade matcha to 80ºC for sencha. Gyokuro and matcha, prepared at the right or slightly lower temperature, has a lot umami flavour with a little bit of sweetness in it. Varieties of the Chinese green tea is either lightly roasted (without being steamed nowadays) or lightly fermented. They need higher water temperatures, typically in a range between 80ºC and 90ºC. High grade Dragon Well prepared at the 80ºC temperature has a unique flavour that I don't know describe, but it will have almost no flavour is a lower temperature is used.
- hinkley 4y agoMatcha started out on the mainland and came to Japan. As my Taiwanese dealer once said to an audience, she was grateful the Japanese still do matcha or she worried the technique and style would have been lost. Not to say they make it exactly the same, I wouldn’t know, but the origin is China.
- deleted 4y ago[deleted]
- prophesi 4y agoYep, roasting the leaves for the kill-green process will leave you with nuttier flavors. Steaming it keeps the umami vegetal/seaweed flavor.
- scotteric 4y agoDragon's Well tea sort of reminds me of sweet corn.