I come from a family of big tea-lovers, so my mother taught me a lot of insightful tips and tricks on how to brew the perfect cup. The quality of tea leaves, of course, makes a significant difference, but an aspect perhaps lesser considered is the importance of temperature.
This can depend on the specific type of tea, but more delicate and light varieties should not be brewed with boiling water. This essentially “burns” the tea leaves and prevents them from releasing their full flavor profiles, resulting in a cup that tastes astringent.
Therefore, high-quality green teas like sencha and gyokuro are best brewed at around 40 to 50 degrees celsius. It’s very convenient if you have a kettle with temperature controls, but even without one, you can let the boiled water cool in a tea cup first–that’s what I do.
Of course, this process requires more patience, and an extra hot cup especially in wintertime can be very tempting, but at least for me, the result of deliciously smooth and flavorful tea is worth it.