Reason for differences in Japanese and Chinese brewing tech?

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Offline fredlovetea

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  I am looking for specific, scientific or pseudo-scientific reasons, or even folklore or whatever. Obviously, reasons apart from "they are from different regions and therefore are different".

Some differences:

- chinese tea often has a rinse. It is a quick first 'brew', about 20-30 seconds, often the brew is not drunk and is thrown away. If the tea is sweet, alot of sweetness is in the brew if drunk. The reason is to open up the leaves and the aroma to make it 'receptive' to the first proper infusion. I find it actually works well with particular chinese teas. Why is this not used in japanese tea brewing?

- Re-steeps. Chinese tea brewing usually follows a simple procedure: increase brewing time and/or temperature with each consecutive brew. Japanese tea has the second brew as very little time, 10-30 seconds, sometimes no time at all just pour and drink, and only after the second brew does the steep time increase.

- Usually the first brew for chinese tea is shorter than japanese, about 1-2 minutes, while japanese seems to be 2-3. This is probably self explanatory in the kind of teas.

Anyone know the reasons for these?

Nod edit - link removed
« Last Edit: 11/08/2010 08:01:54 by BenV »