Grinding loose Green Tea for more concentration
Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ?
Also, please share your opinions on the pros and cons of this method.
Thank You
Best Answer
Grinding tea leaves will help to extract more flavour from the tea leaves faster. The logic is simple. After grinding, there's more 'tea surface' that can come in contact with water. Real life proof in practice is that when you compare grinded tea in a teabag compared to full leaf teas. Tea bags release most of the flavour in the first steeped, while full leaf teas taste lighter and can last for 4-5 steeps easily.
However, grinding leaf tea wouldn't make much sense, since you can get tea bags; or if you need something super fine than you can get matcha powder. Very difficult though to grind your own matcha. For a real matcha, the stems and nerves of the leaves are carefully removed before grinding and turning into powder. It's something really hard to do by yourself. Let alone the machines you need.
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Should I grind my loose leaf tea?
Using unground tea leaves will give you a lighter, less flavorful tea that won't be as healthy for you. Grinding your leaves will make your tea more healthy because the nutrients in the leaves can be more easily infused in the water when your tea is steeping.How can I make my green tea more potent?
To make the tea stronger, don't steep it for longer \u2014unless it's herbal. Steeping a tea for too long will make it bitter rather than strong. Instead, add more tea leaves or bags. As a general rule, use one level teaspoon or 2 grams for every cup (8 oz) you're making.Is Loose leaf tea more potent?
Flavor profile: Loose-leaf tea offers a stronger flavor profile than bagged tea because the tea leaves tend to be fresher, and less ground-down.How do you get the most out of loose leaf tea?
How to get the most out of your teaHow to Keep Loose Leaf Tea between Infusions
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Answer 2
Grinding should not increase the flavour concentration, unless you mean increase the amount of tea you can fill a container. The quantity of leaf and steep time would play a bigger factor in the strength of flavour. However, if you powder the tea the main benefit would be shortening the steep time. Which can also be a drawback as you have a higher chance to over steep and bring out unwanted bitter and/or astringent properties out into your tea. For more information on powdered green teas and usage, look up "Sencha" and "Matcha".
Note: If you are wanting a stronger tea flavour you should consider the stronger end of the tea spectrum. Such as Oolong (e.g. Tieguanyin aka Iron Buddha) (e.g. Pu-erh, Goishicha) or Post Fermented Teas.
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Images: Valeria Boltneva, Liza Summer, Anna Shvets, Liza Summer