News article
Uji tea merchant reveals how tea's flavour shifts with small details—from leaf storage to water temperature
The 24th-generation owner of Tsūen, a historic Uji tea merchant, taught school nutrition staff that seemingly minor factors—leaf degradation after opening, sediment accumulation in the teapot, water temperature—significantly alter tea flavour. He noted that home brewers often use water that is too hot, whereas his shop brews at 40–60 degrees Celsius, and advised cleaning teapots to remove residue that introduces off-flavours.
京都・宇治の茶商が教える「お茶をおいしく飲む方法」とは？ 実は「ささいな理由」で味変が - 京都新聞デジタル
Key points
- Tea leaf degradation occurs when opened packages are stored at room temperature for extended periods
- Powder sediment at the bottom of containers concentrates flavour undesirably if used alone
- Teapot residue and mineral buildup cause off-flavours; regular cleaning and bleaching needed
- Home brewers typically overheat water; professional standard is 40–60°C for optimal extraction
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About this article
The numbers
Research-meeting attendance: ~100 people
Tsūen generation count: 24代目
Professional brewing temperature range: 40～60度
What they said
“The water is too hot”
お湯が熱すぎる
“Residue causes off-flavours. If the pot is dirty, bleach it and maintain it properly”
雑味の原因になる。汚れていたら漂白するなどメンテナンスをして
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