The Tea Horse

JAPANESE EXPRESSION 101
Itterasshai | I’ll be here when you return 🇯🇵

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Not all teas are created equal when it comes to vitamin C. In general, less processed green teas retain more, while roasting and oxidation reduce it.

• Gyokuro tops the list thanks to shading and minimal processing
• Sencha retains a moderate amount
• Matcha and kamairicha fall in the middle
• Bancha and hojicha contain less due to later harvests and roasting
• Black & oolong teas contain little to none

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🌡️ What’s the best temperature for matcha?

🍃 Green teas are higher in catechins, which can create a bitter flavor when the leaves are brewed at a high temperature. Teas made from the older leaves and stems of the tea plant like genmaicha, kukicha and bancha can stand up to higher temperatures because they are lower in catechins.

🍂 Matcha is ground into a powder and mixed directly into water rather than being infused, but it still works best at a temperature between 140-175°F/60-80°C. If you use water that is too hot, it will extract bitterness from the matcha particles and if you use water that is too cold, the tea won’t be as flavorful.