At the main store, we offer tastings of recommended seasonal teas at the famous tea section. At that time, we often receive comments such as "It's different from home" and "It doesn't taste the same". It is true that if you change the brewing conditions even for the same tea, the flavor will change greatly.
First of all, the taste and aroma of tea is determined by the amount of tea leaves, the amount of hot water, the temperature of the hot water, and the waiting time. Time mainly affects the amount of ingredients dissolved.
Hot water temperature and taste
The sweetness, bitterness, and astringency of tea differ in the amount and contents that dissolve depending on the temperature of the water when brewing. "Sweet" and "umami" ingredients such as amino acids gradually dissolve even at a water temperature of 50℃ or less, but "bitter and astringent" ingredients such as catechins do not dissolve much unless the water temperature is 80℃ or higher. Therefore, although it depends on the quality and type of tea, at around 60°C the sweetness and umami are the first to be felt. Although it is also out, it will be a taste that feels more bitter and astringent. Also, the higher the temperature of the water, the more the aroma becomes more pronounced.
"Water" that changes the taste of tea
"Water" that changes the taste of tea
Except for matcha, more than 99% of the ingredients of tea brewed in a teapot are "water", and the amount of ingredients such as theanine and catechin that come out of tea leaves is only 0.3% to 0.5%. Therefore, water quality has a great impact on taste, and even if the water is in perfect conditions, the taste will be ruined if the water is not delicious. Here, we will introduce water suitable for Japanese tea.
- ・Weakly acidic soft water. pH 6-8 and hardness around 30-100 are optimal.
Avoid super soft or hard water. - ・Both tap water and natural water can be used. However, be sure to open the lid and boil for about 3 to 5 minutes.
- - Low in iron, salt, magnesium, calcium, etc.