1 More than half of the amino acids (umami taste) are extracted in the first brew.
2 Main components of Japanese green tea that determine the taste are
- Amino acids
The balance between amino acids and catechins is particularly important for flavor.
3 The ratio of amino acids (umami taste) to catechins (bitterness and astringency) is the largest in the first brewing, and the umami taste can be felt the most.
4 However, if the temperature of the water is higher than 80℃, more catechins (bitterness and astringency) are extracted, covering the umami taste, and the umami taste may not be felt as much.
5 When brewing green tea that has a lot of umami in tea leaves, you can enjoy umami to the fullest if the temperature is kept below 80°C.