Description
Gongfu and matcha tea brewing are precise thermal techniques that maximize catechin extraction while minimizing bitterness.
Technical
Both methods rely on extracting polyphenols at 70–80 °C; catechins and amino acids dissolve rapidly, and the small particle size of matcha increases surface area for higher caffeine yield. The pH of the brew is slightly acidic (5.5–6.5), which helps preserve antioxidant activity. Proper temperature control prevents oxidation and the formation of a burnt, astringent flavor.
Science
Primary Reaction
Thermal extraction and oxidation of catechins and amino acids from tea leaves
Sensory Profile
Aroma ()
earthygreenfreshsubtlefoamyvegetaltoastedfloralmarinenutty