Wow I've been brewing mine at lower Temps for years, now i know better. No flash steep either for the second serving? I clearly have much to learn! I'll also be seeking out a first harvest hojicha now, just in time for fall. Thanks!
For the second infusion, I still tend to keep it shorter than the first one, but because houjicha doesn't tend to get as astringent or bitter as overbrewed sencha, I might do 30s instead of a flash
There are people that claim that darker roasted coffee has less caffeine than lighter roasted coffee, but that is a misconception, as caffeine is not that fragile. However, as darker roasted coffee expands and is less dense, should someone dose two coffees by volume instead of weight, the darker roasted coffee would have less caffeine. That might be the source of the idea that roasting decreases caffeine.
Yes, James Hoffmann did a deeper dive into this! The method of brewing/preparation also plays a huge role, mainly the time water is in contact with the grounds. Espresso actually has less caffeine compared to say, a cold brew coffee, as the amount of time the hot water is in contact with the coffee is much shorter in an espresso - seconds vs. hours. The only thing is that espresso is a more concentrated extraction, which gives people the perception that it's a "stronger" i.e. more high in caffeine drink. I'd wager the same logic applies to tea! Cold brewed tea probably has a higher caffeine content than steeped tea. Tea has L-theanine that coffee doesn't, however, so perhaps the perceived effects of caffeine would still be less in tea vs coffee.
Hi, I want to get some good Houjicha from Japan (if Tokyo, even better!). Could you please share some good brands for both Houjicha loose leaf tea and powdered form? Is Zansho available in Japan?
i've always wondered why you're supposed to pour the water over the matcha rather than sifting the matcha into hot water. seems easier and requires less dishes.
Tradition, mostly. The presentation of sifted matcha in elegant containers was and remains a core component of the tea ceremony, which has been around far longer than handheld sifters. The chashaku used for scooping the tea are also classically treated with high regard, so scraping them on a metal sifter isn't particularly respectful or elegant. Of course, this is in a tea room; what you do in your kitchen is up to you! As long as it works :)
Would love to see a series of you trying and reviewing different matchas on the market!
Wow, never knew that about the caffeine.
Wow I've been brewing mine at lower Temps for years, now i know better. No flash steep either for the second serving? I clearly have much to learn! I'll also be seeking out a first harvest hojicha now, just in time for fall. Thanks!
For the second infusion, I still tend to keep it shorter than the first one, but because houjicha doesn't tend to get as astringent or bitter as overbrewed sencha, I might do 30s instead of a flash
I brew at 190 - 195 F but for 90 seconds. It turns out well but later infusions are lacking the depth or of flavor or savoriness
There are people that claim that darker roasted coffee has less caffeine than lighter roasted coffee, but that is a misconception, as caffeine is not that fragile. However, as darker roasted coffee expands and is less dense, should someone dose two coffees by volume instead of weight, the darker roasted coffee would have less caffeine.
That might be the source of the idea that roasting decreases caffeine.
Yes, James Hoffmann did a deeper dive into this! The method of brewing/preparation also plays a huge role, mainly the time water is in contact with the grounds.
Espresso actually has less caffeine compared to say, a cold brew coffee, as the amount of time the hot water is in contact with the coffee is much shorter in an espresso - seconds vs. hours. The only thing is that espresso is a more concentrated extraction, which gives people the perception that it's a "stronger" i.e. more high in caffeine drink.
I'd wager the same logic applies to tea! Cold brewed tea probably has a higher caffeine content than steeped tea. Tea has L-theanine that coffee doesn't, however, so perhaps the perceived effects of caffeine would still be less in tea vs coffee.
Hi, I want to get some good Houjicha from Japan (if Tokyo, even better!). Could you please share some good brands for both Houjicha loose leaf tea and powdered form?
Is Zansho available in Japan?
i've always wondered why you're supposed to pour the water over the matcha rather than sifting the matcha into hot water. seems easier and requires less dishes.
Tradition, mostly. The presentation of sifted matcha in elegant containers was and remains a core component of the tea ceremony, which has been around far longer than handheld sifters. The chashaku used for scooping the tea are also classically treated with high regard, so scraping them on a metal sifter isn't particularly respectful or elegant. Of course, this is in a tea room; what you do in your kitchen is up to you! As long as it works :)
@@tezumitea ah! Thank you!
I am once again receiving conflicting information about caffeine from the internet.