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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Precise thermal control extracts catechins and aromatics from tea leaves.
Origin: Tang dynasty (8th century) — China
See full technique reference →At 80–90 °C, water penetrates leaf cell walls, solubilizing catechins, theaflavins, and volatile terpenoids. Subsequent steeps at higher temperatures (up to 95 °C) compensate for reduced soluble content, balancing sweetness, bitterness, and umami.
Primary Reaction
Solvent extraction of polyphenols and aromatics
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