You’ve probably heard this advice many times:
“Green tea should be brewed at around 80°C.”
So does that mean green tea must always be brewed at low temperature?
Let’s analyze this carefully.
1. Why Low Temperature Is Recommended
Green tea is unfermented and rich in:
- Catechins
- Caffeine
- Amino acids
High temperatures accelerate extraction of catechins and caffeine, leading to bitterness and astringency.
Lower temperatures allow amino acids to dominate, producing sweetness and freshness.
This is why 70–85°C is often recommended.
2. But Is It a Strict Rule?
Not necessarily.
Different green teas behave differently.
Tender Bud Teas (Longjing, Biluochun)
- Delicate leaves
- Higher sensitivity
Recommended: 75–85°C
Slightly Mature Leaf Teas
- Thicker leaves
- More tolerant
Can handle 85–90°C.
3. Temperature Is Only One Variable
Other key factors include:
- Leaf-to-water ratio
- Brewing time
High temperature + short steep
Low temperature + longer steep
Both can work if balanced properly.
4. Why Some Experts Use Near-Boiling Water
Experienced drinkers sometimes use very hot water but pour quickly.
Control is more important than temperature alone.
Final Thoughts
So, does green tea have to be brewed at low temperature?
Low temperature is a safe guideline, not an absolute rule.
Understand extraction principles.
Adjust based on tea type and your taste preference.
Temperature is a tool.
Flavor is the goal.
