Green Tea Forum

bentz98125

Why does matcha tolerate (and in fact require) a higher brewing temperature than gyokuro when they are cultivated under such similar conditions? Matcha being ground finer would make me expect more rather than less sensitivity to higher temperature!

syntheticpanda · 2nd Degree Black Belt Joined: 07 Nov 2006 Posts: 198

I'm not certain that matcha really requires any temperature for the taste to come out (otherwise matcha smoothies and cold-brewed iced matcha would be tasteless). As far as I know, the temperature of water used for matcha is just a matter of personal preference.

As to how matcha can handle higher temperatures than gyokuro... I'm not so sure. I would guess that it has something to do with the lack of leaf veins and stems in matcha that are present in gyokuro, or perhaps it has something to do with the act of grinding the leaves, which may remove or break down some of the not-so-pleasant-tasting compounds in the leaves that come out in overbrewed gyokuro.

Just guesses, though.

Chip · Posted: Apr 13, 2007 12:17 am Post subject:

Actually, even gyokuro will tolerate much higher temps, in fact you have to increase temps in order to coax flavor out of later steeps. It is recommended that you use cooler temps for gyokuro to brew a sweeter cup.

I suspect also, with matcha, you are using much less leaf by weight than for gyokuro. With gyokuro, if you use Ryan's benchmark of one gram per oz water, that is 6 grams per 6 ounces of water. I have to believe, though I am not certain, that much less matcha is used, perhaps only 2-3 grams...just my guess.

Also, maybe because matcha is very highly procesed and gyokuro is much less processed.

zenman · Uh, Can I Add Sugar? Joined: 18 Apr 2008 Posts: 12

Hi
I am completely new here but was wondering what can you use to judge the correct temp for gyokuro? I mean do you let the water get to a complete boil? Do you take the water off when you start to see fish eye's?
I need a quick indicator to let me know when the water is ready without having to use a thermometer.

This is my first time with gyokuro and I love it but have found that it is very finicky about such things as amount of tea per infusion and temperature.

Thanks

okimasa · Posted: Apr 20, 2008 6:01 am Post subject:

olivierco · Brown Belt Joined: 01 May 2007 Posts: 71 Location: France

zenman · Uh, Can I Add Sugar? Joined: 18 Apr 2008 Posts: 12

At home a thermometer would be the best option.

Thanks