Like a good wine
the tastes of green teas
To the connaissor's palate, a cup of green tea will evoke many different kinds of fragrances and tastes. For new comers, the tastes of bitterness or astringency can be sometimes overpowering.
Traditionnaly, green tea can be described using four tastes, whose levels will vary depending on the type of tea, cultivar, but also water quality and temperature, as the main components (minerals, polyphenols, vitamins, amino acids...) of the tea leaves that are behind those tastes will react and activate themselves differently.
These four tastes are umami, bitterness, richness and astringency. All of our teas among our selection are described using these four tastes to allow you to compare them more easily.
By the way, there is no official translation of the word "umami", although some call it "savory taste": it leaves a mild and lasting after taste and is recognized as one of the five basic tastes. It is an important part of Japanese food culture.
