Description
Precise thermal control extracts catechins and aromatics from tea leaves.
Technical
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.
Science
Primary Reaction
Solvent extraction of polyphenols and aromatics
Sensory Profile
Aroma ()
fragrantearthygreensweetumamifloralwoodyherbaltoastymineral