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metamorfosis -> RE: Proper way to brew green tea and other green tea trivia (12/3/2012 11:11:17 PM)
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quote:
ORIGINAL: kalikshama
What is the correct temp for green tea?
Hehehehe. See below.
I am using Celestial Seasonings Antioxidant green tea because their addition of stevia means I don't have to add sweetener.
Sweetener in green tea? Ew.
Different sources say different things. I would buy a thermometer. Temperatures and brewing times for Japanese teas are especially important. If you brew it too long or at too high a temp, they are very astringent and bitter.
Sencha
brew in a teapot, 1 rounded teaspoon to 1 cup water
175 F 1-2 min
140-167 F 2-3 min
160-170 F 1 min
aroma: lemon, steamed spinach, sauteed chard, bell peppers, toasted nori, toasted walnuts, raw oumpkin seeds, sulfur, powerful marine and plant notes
flavor: brothy, sweet, slight bitterness, lemon, steamed spinach, shellfish, zuchinni
note: pleasantly astringent.
Bancha (late harvest sencha)
brew in a teapot, 1 rounded tsp to 1 cup water
175 F 1-3 min
203-212 F 30 sec
aroma: grassy, lemony, spinach, nori, toasted walnuts, celery, wet wood,
flavor: grassy, vegetal
Hojicha (Japanese roasted tea)
brew in a teapot, 15 g to 300ml water
203-212 F 30 sec
185 F 30 sec
190 F 1-3 min
aroma: roasted coffee, toasted nuts, caramel, endive, blackberry, dry wood, vanilla, marine, herbaceous, molasses, burnt marshmallow
flavor: slightly sweet, no bitterness, woody/toasty, vanilla
Genmaicha (Japanese popcorn tea)
brew in a teapot, 1 rounded tsp to 1 c. water
203 F 1 min
185 F 30 sec
190 F 1-3 min
aroma: seaweed, peas, zuchini, grass, toasted grain, toasted rice, popcorn, hot bread, peanut, dried fruit, nuts
flavor: sweet, umami, roasted grain, marine, herbaceous, burnt finish
note: this is the tea they give you at sushi bars
Gyokuro (Japanese steamed tea)
brew in a teapot, 1 tsp to 1 c. water
104-140 F 1-2 min
140-160 F 1 min
160 F 1-3 min
aroma: milky, watercress, very spoinachy, sulfur, toasted walnuts, mint, herbs, rose, shellfish
flavor: brothy, light umami, milky, plant and marine notes
note: first flush spring tea, shade grown leaf; this is rare stuff
Pam
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