Green tea brewing time: How long should draw green tea for the health effects?At what time pulling the green tea is stimulating and soothing when?
Preparation and extraction time
The brewing time is one of the basic factors in the preparation of green tea.Assuming it is steamed green tea from Japan, so green tea, the (mainly China) leg still holds in contrast to the roasted tea all active ingredients, the compliance with the following tips from my experience very worthwhile.
Golden Rule steeping time for tea:
As a general rule, in my view, for all the upscale green tea varieties with desired health effect:
Exactly two minutescan be drawn.
Exceptions: Very fresh, tender green tea, such asflight-Shincha - better leave here draw only 90 seconds. A strong anti-inflammatory action: 9-10 minutes brewing time and water temperature of 80 degrees Celsius brew.
Necessarily Swivel the screen before the end of the infusion period
Particularly important is: the right screen (right mesh size) use.I also highly recommend, in the last 15-20 seconds of steeping time, the screen to pan vigorously in the water so that the airborne sound better than going into the water.The tea should be a strong green color and form a rich cloud of particles.This is my experience with a freely suspended in a clear tea strainer with handle 0.5 liter glass very well.
Brewing time - Stimulating versus reassuring
Frequently I hear that green tea is not as well tolerated in the evening, because it contains too much caffeine and working too stimulating.This topic is very complex and I think it is usually considered too simplistic.In my experience, is generally either an incorrect preparation (especially for long draw time and high water temperature), the use of a low-quality teas (roasted?) Or even a health problem before, if the theine to stimulating and disturbing in the body effect.I personally can, for example, late at night or drink a lot of green tea, without a stimulating effect of caffeine to feel and notice no difference in the sleep or sleep.In addition, let me say that in my view, even (especially L-Theanine) unfolds bound to the tannins of green tea caffeine in combination with certain amino acids, a particularly advantageous effect on health.Nevertheless, under certain circumstances, and you should be careful the risksandside effectsvery carefully.
Basically, after about 1-2 minutes of infusion, the caffeine of the tea leaves is almost completely gone into the water.It does not help to shorten the infusion time up to a minute if you wanted to avoid the caffeine.And shortening under one minute mean that hardly any other healthy substances into the tea.Conversely, dissolve by a longer brewing time more tannins from the tea leaves.After about 2 minutes, this happens even on a larger scale.These tannins bind the caffeine and change its action in the human body.Instead go directly into the body through the stomach, the caffeine in green tea is taken only through the intestines.
The general rule to be read, so that one should leave the green tea steep longer to achieve a calming effect, so basically taken correctly.In my view, however, are indeed more tannins bound by an infusion over 2 minutes, the caffeine can bind more strongly, however, by the optimum health of the drug mix will be missed.In particular, the interaction is disrupted with the amino acids (especially L-theanine) that make the caffeine in green tea tolerated.And so far that I highly advise against it.
Optimization of the active ingredient statement by the drawing time
The duration of pulling decides - in addition to the temperature of the water - mainly about whether a drug optimum width and depth can be transferred from the tea into the water.Colloquially one could say: Whether the best and most can be extracted from the tea.
It always is a compromise that you have to find and optimize.For long periods it is possible to pull my observation to extract active ingredients from the tea leaf, which can be slightly or not mobilize at short infusion time.The same applies vice versa.It is not so much that materials decompose or damaged each other would connect (this actually happens, but to a small extent).Rather, it is in my experience, to achieve an optimal Wirkstoffmix for the health effects.One of the main findings is - in my view - that the individual ingredients (monosubstances) represent less than the sum of the whole.The greatest effect on health is achieved through the complexity of the agents as a whole, as a package.And here it all depends on the optimization of this package, which is my kinesiology testingafter reaching drawing temperature in the above two minutes brewing time, with vigorous swinging of the screen in the last 45 seconds, and at 50-60 degrees Celsius can.
Drawing times in the literature and the manufacturer
It is striking that in the literature very different brewing times for the green tea are recommended.A good overview is like the World Tea Association, which recommends the infusion time for high quality Sencha to 2 minutes, but advises for best Gyokuro to 150 seconds, and Bancha for only 30 seconds.
Source: World Tea Association
The manufacturers of the individual teas deliver almost always with specific recommendations for the brewing time and the temperature in the Teepackung.However, at this point I would like to emphasize that in my view, from a health point of view basically two minutes brewing time are optimal.
Right temperature for the preparation
In addition to the brewing time, the right water temperature is the most important factor in the preparation of green tea.I also recommend here to learn exactly about the background.