Comment by tmtvl
3 years ago
TL;DR no, but it will make it bitter and astringent because more caffeine and catechins will be extracted.
3 years ago
TL;DR no, but it will make it bitter and astringent because more caffeine and catechins will be extracted.
It depends on the green, though. Good-quality green tea from China can often withstand higher temperatures or long brewing, to the point where it's normal to just pinch some tea in a mug and refill with hot water throughout the day.
IIRC, Chinese green tea is a completely different beast from Japanese green tea like sencha.
I wouldn't say it is matter of quality; or rather lot of high-quality teas can still be quite sensitive to high temps. Gyokuros mentioned in the article are good example
Please re-read my post that I said from China specifically. Gyokuro, a green tea primarily of japanese make and style, does not apply to what I said. I'm thinking of gan lu or mao jian style teas.
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>TL;DR no, but it will make it bitter...
See, that's where the "no" is actually a "yes" for me. For my palate, bitter tea = ruined tea.
Just do it like everyone else and drown it in sugar and milk.