Sunday, April 25, 2010

Brewing Temperatures



The amount of times a pot of tea is brewed varies.
It primarily depends on the quality of the tea.
Also the ratio of tea to size of teapot makes a difference
in the taste and strength of the tea.

Caffeine is affected by heat.
The antioxidants located in catechins and theanine when combined with heat reduces caffeine activity.
When green tea is steeped in cooler water (158 degrees F), relatively more caffeine and antioxidant polyphenols will be extracted in the second infusion.
When hotter water (about 185 degrees F and above) is used, more caffeine and polyphenols will be extracted during the first infusion.

White Tea
150 °F (66 °C) – 160 °F (71 °C)
1–2 minutes
3 infusions

Yellow Tea
160 °F (71 °C) – 170 °F (77 °C)
1–2 minutes
3 infusions

Green Tea
170 °F (77 °C) – 180 °F (82 °C)
1–2 minutes
4 - 6 infusions

Oolong Tea
180 °F (82 °C) – 190 °F (88 °C)
2 – 3 minutes
4 - 6 infusions

Black Tea
210 °F (99 °C)
2–3 minutes
2 - 3 infusions

Pu-erh Tea
200 °F (93 °C) – 210 °F (99 °C)
4-8 infusions (depending on the age)

Tisanes
210 °F (99 °C)
3 – 6 minutes
Varied infusion times

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