Tag: Green tea brewing

According to a study published in the *Journal of Food Science*, brewing green tea at 176°F (80°C) results in a high extraction of catechins while preserving sensory attributes. But what temperature in Fahrenheit extracts the most antioxidants from green tea overall, and does a higher yield come at a cost?

Gyokuro tea plants are shaded for up to 30 days before harvest, a unique process that concentrates the amino acid L-theanine and defines its unique flavor profile. To honor this delicate flavor, knowing how long do you steep Gyokuro green tea is crucial for achieving its rich umami and smooth, sweet character without bitterness.

Over 8.2 million people in the UK alone drink tea 2-3 times a day, and many of them unknowingly sabotage their brew with one simple act. Many tea drinkers find themselves asking, "Should I squeeze a green tea bag?" The short answer is no, and understanding why can transform your entire tea experience.

According to tea industry standards, the benchmark for Western brewing is approximately 1 teaspoon of loose leaf tea per 8 ounces of water. This means for a 16-ounce serving, the ideal amount of green tea is typically doubled, although personal preference and leaf type play a significant role.

For a standard 500ml (approx. 17 oz) teapot, the recommended amount is approximately 5 grams of loose-leaf green tea. Finding the right balance of tea leaves and water is crucial for avoiding bitterness and achieving a nuanced, flavorful brew. The exact quantity needed depends on your personal preference and the specific type of green tea you are using.