Even though they are both loose leaf teas, how do the water temperature and brewing time differ depending on the type of tea?

One is brewed slowly with 80ml of lukewarm water, while the other is brewed quickly with 210ml of boiling water. The amount of tea leaves is the same at 10g^[1][2]. However, the amount and temperature of water and the brewing time differ significantly. For Ippodo Tea's Tenka-ichi, 80ml of 60℃ warm water is poured and brewed for 90 seconds^[3]. On the other hand, for Tekiro, 210ml of 100℃ boiling water is poured and poured out in 30 seconds^[4].

The criteria differ because the components intended to be extracted from the tea leaves are different. In general, amino acid components that create umami extract well even at low temperatures, but catechins and caffeine that produce astringency and bitterness extract more as the temperature rises. Therefore, loose leaf tea delicately enjoyed for its rich umami is brewed longer with a low temperature of 60℃ and a small amount of water, while loose leaf tea enjoyed for a balance of fresh aroma and astringency is brewed in a large amount with 100℃ boiling water in a short time. This is a difference to balance the unique flavors inherent to the tea leaves.