The water temperature directly influences what the tea will express in the cup. At 60°C, the infusion is gentler and slower, highlighting the most delicate compounds. The tea then develops more umami, with a rounder texture and an almost silky mouthfeel.
At 80°C, extraction is faster and more complete. The tannins, responsible for bitterness and astringency, are released more fully. The tea gains structure and vibrancy, but can also become more pronounced, sometimes drier on the palate.
The difference, therefore, lies not only in the intensity, but in the overall balance of the tea. A lower temperature reveals sweetness and depth, while a higher temperature brings more character and tension.
The choice therefore depends on the tea and the desired moment. For gyokuro or certain fine senchas, a temperature around 60°C allows their full richness to be revealed. For other, more robust teas, 80°C can bring out a bolder and more vibrant expression.