The article that introduces the differences between Gyokuro, Kabusecha, and Sencha. <\/a>As explained earlier, the astringency in tea comes from catechins, which are produced during the photosynthesis process in the leaves. Since photosynthesis mainly occurs in the leaves, stem tea, which uses the stems, tends to be characterized by sweetness and umami rather than astringency.<\/pre><\/div><\/div>Aroma Characteristics<\/strong><\/p>Stem tea has a crisp, fresh, green aroma. Depending on the roasting method used in the tea production, such as for green tea, lightly roasted hojicha, or deeply roasted hojicha, you can enjoy a variety of aromatic profiles.<\/p>
Brewing Conditions<\/strong><\/p>- Tea leaves: 5g (2-3 teaspoons)<\/li>\n\n
- Water amount: 300ml<\/li>\n\n
- Brewing temperature: 80\u00b0C (90\u00b0C is recommended for hojicha)<\/li>\n\n
- Brewing time: 1.5 to 2 minutes. The same brewing time applies for hojicha.<\/li>\n\n
- Other: For a delicious iced tea, use water below room temperature and let it brew in the refrigerator for 4-5 hours.<\/li><\/ul>
Stem tea is characterized by its low astringency, pleasant sweetness, and fresh green aroma. It is a versatile tea that can be enjoyed by those who are sensitive to bitterness and astringency, as well as by children. Enjoy it in various daily situations!<\/p>
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