A common myth regarding green tea is that it shouldn’t be prepared with boiling water.

This is absolutely false, because some green teas such as bancha and houjicha are supposed to be infused in boiling water.

I’ll give you a short explanation of why different green teas use a different temperature.

Water temperature and the taste of green tea

Water at a higher temperature will extract more caffeine and catechins, while lower temperature water will do so at a lower degree and still extract amino acids.

This happens because amino acids like L-theanine are sufficiently soluble at lower temperatures, while caffeine and catechins aren’t.

Why is this important? Because caffeine is bitter and catechins can be bitter and astringent.

On the other hand, some amino