The Principles of Preparing Japanese Green Tea Posted on 19 Oct 21:10 , 0 comments
One important aspect of Japanese Green Tea is that "Umami'' and the amino acids that give rise to this nuance is strongly emphasized.
Because of that, the following two points are important when preparing Japanese Green Tea.
1. To extract the "Umami'' components (amino acids)
2. To restrict the release of astringent and bitter substances such as catechin and caffeine.
The amino acids will dissolve regardless of the temperature of the water but catechin and caffeine dissolve easier the hotter the water. High quality tea should therefore be prepared with a lower temperature. However, once you grasp this basic principle, you can adjust your tea according to your own preferences.