You've likely heard that you should brew green tea with lower-temperature water for best results. And while that's not wrong – you'll get amazing green tea if you follow that guideline – sometimes, it's better to use boiling water instead.
Here are three occasions when it's appropriate to use boiling water.
When Tea Tasting
Boiling water will bring out the full flavour of the tea and thus give you a better understanding of your cup.
To try this at home, simply pour 200ml of boiling water over 3-4g of tea leaves in a white porcelain cup. Scoop the leaves to appreciate the aroma, observe the leaves and the colour of the water, and finally, take a sip.
When Brewing Hojicha or Bancha
Hojicha (焙じ茶, roasted green tea) has a beautiful, crisp aroma and flavour. Bancha (番茶, third or fourth flush tea) is not very sweet or savoury, but has a pleasant bitterness and astringency that freshens your palate. As such, boiling hot water is ideal for these types of teas to bring out their best features.
To prevent the tea from getting too bitter, we recommend a steeping time of about 30 seconds.
When Trying a New Way of Brewing Sencha & Kabusecha
Boiling hot water can burn the leaves, but there's a trick: serve immediately after pouring water. This way, there's not enough time to extract the bitterness.
To make up for the super short steeping time, try reducing the quantity of the water! We find that 3g of leaves x 60ml of water produces the best results, but you can reduce the water quantity by half to create a more concentrated flavour.
Feel free to experiment and see what works for you!