When we weren’t yet the tea freaks we are now, we tended to pour boiling hot water over our green tea, give it a steep and a stir or squeeze, ditch the bag and go for it. The result? Bitter green tea.
So, we were convinced that green tea typically had a bitter taste. We were so wrong… You see, we made it bitter by literally burning the leaves, speeding up the process of oxidation and pretty much making it black tea by doing so. Squeezing the bag ultimately made for the perfect catastrophe. Once we learned that most green teas need water around 70°C and we put this to practice, we were treated to so much delicacy and diversity in taste and fragrance that we could hardly believe we were having the same tea as before.
So, mind your temperature. A thermometer will do that trick, stand-alone or integrated into your cooker. To make sure your water stays within the optimal temperature range during steeping you can use a tea cosy. Or a thermos, but we think that’s just a bit, uhm, uncosy.
Tip: Because tea needs oxygen, we recommend to not reboil water as this will take a lot of oxygen out, leaving your tea to taste a bit metallic. You don’t want that.