苦味の正体は?苦味を抑えるお茶の淹れ方

What is the true nature of bitterness? How to make tea to suppress bitterness

Tea contains a lot of sweetness and umami, but at the same time, you can feel the astringency and bitterness.

Many people don't like tea that is too bitter.

This time, I will introduce how to brew to reduce the bitterness.

What is the true nature of the bitterness of tea?

Tea is also a drink made by mixing various ingredients.

Bitterness also contains "ingredients that produce bitterness."

There are two main types of bitterness in tea.

One is "catechin", which is often heard in green tea.

And the other is "caffeine", which is familiar with coffee.

Catechin (tannin) in tea and its taste

The word "catechin" that comes up when it is often introduced as a good place for tea.

In fact, tea catechinsAntibacterial action, cancer prevention, obesity controlVarious effects have been confirmed.

But a little while ago, did the word "tannin" work better than "catechin"?

In fact, catechin is a kind of tannin.

For example, "tuna in fish" or "Koshihikari in rice".

This is the "catechin in tannins".

In the old days, it was often said that the bitterness of tea is tannin, but this is not a mistake. However, strictly speaking, "the bitterness of tea is catechin".

* Strictly speaking, there are many types of catechins, but here we will treat them collectively as "tea catechins".

 

Tea catechins give tea a bitter taste.

However, the bitterness is "Bitter taste that is hard to remain behind"is.

Tea basically does not leave a bitter taste that clings to the mouth.

This is due to the bitterness of catechins.

At the same time, catechin is not as bitter as it is, but it also feels a bit astringent.

This astringency does not remain behind.

Therefore, catechin can be said to be "refreshing astringency", although the words are contradictory.

 

Caffeine in tea and its taste

Caffeine has the effect of awakening drowsiness and is sometimes very useful for working people and students.

This is also abundant in tea.

In particular, green tea gyokuro contains several times the amount of caffeine as coffee.

 

The taste of this caffeine is "Slight bitterness"is.

I don't feel as big a bitter taste as catechin.

The bitterness of caffeine is lighter than that of catechin.

As you can see by comparing decaffeinated tea with tea using the same tea leaves, decaffeinated tea often does not have the right bitterness of tea.

Therefore, some commercially available caffeine-less teas have a separate bitterness component added.

 

How to brew to reduce bitterness

The bitterness ingredients "catechin" and "caffeine" contained in tea come out from the tea leaves by dissolving in hot water.

In fact, both of these two bitterness ingredientsEasy to dissolve in hot water at high temperatureIt is.

Therefore, by controlling the temperature of the hot water in which the tea is made, it is possible to intentionally reduce "catechin" and "caffeine" to produce tea with less bitterness.

 

I often hear people say that green tea at home is bitter, because the tea leaves are soaked in freshly boiled water at nearly 100 ° C.

If you want to reduce the bitterness,Take your time at a low temperatureSoak the tea leaves.

On the contrary, if you want to increase the bitterness, you should brew tea at a high temperature.

 

 

Finally

Did you know that the optimum temperature is determined by the type of tea?

For example, gyokuro is 50 ° C to 60 ° C, sencha is around 80 ° C, and black tea is 100 ° C.

This is the temperature at which the ingredients other than bitterness, including sweetness and aroma, are considered to have the best balance.

 

This time, I focused on "bitter taste", but I don't necessarily feel that it is "delicious".

 

There are individual differences in how people perceive the taste.

Some people may say that it is better to slowly melt the taste of black tea at a lower temperature.

 

Try brewing the same tea leaves at various temperatures to find the perfect taste for you.