The Science of Temperature

Did you know that even within the same category of green tea, the ideal brewing temperature changes drastically depending on the grade of the leaves? To experience each harvest at its absolute pinnacle, tea masters follow a precise guideline: high-grade Sencha is best brewed at 70°C (158°F), everyday medium-grade Sencha thrives at 80–90°C (176–194°F), and Gyokuro—the ultra-premium jewel of Japanese tea—requires a much cooler 50–60°C (122–140°F).

The reason behind this careful temperature control comes down to molecular science and the balance of components within the leaf. Higher-quality tea leaves naturally contain an abundance of L-theanine, the precious amino acid responsible for the rich, sweet umami flavor.

By brewing these premium leaves slowly at a lower temperature, you extract that luxurious sweetness while preventing the bitter catechins and sharp caffeine from rushing out too quickly. Taking your time with a lower temperature is the ultimate secret to unlocking a perfectly smooth, profoundly savory bowl of luxury tea.