Description
Sequential hot water extractions of tightly rolled tea leaves at high leaf-to-water ratios, revealing layered flavor compounds through controlled oxidation.
Technical
Polyphenol oxidase enzymes activate during brief oxidation periods between steeps. Catechins transform into theaflavins and thearubigins at varying rates across infusions. Volatile terpenes (linalool, geraniol) release sequentially based on molecular weight.
Culinary Significance
Maximizes flavor extraction while minimizing tannin bitterness. Allows evaluation of tea quality through evolving infusion profiles. The small vessel (typically 100-150ml) enables precise temperature control.
Science
Primary Reaction
Oxidation of catechins
Parameters
Temperature
95°C optimal
85°C to 100°C range
Green teas at lower range (85-90°C), roasted oolongs at upper range (98-100°C)
Time
20-30 seconds
10 seconds – 60 seconds
Add 5-10s per subsequent steep until flavor decline
Equipment