Long or short infusion: what does contact time really change?
Written by Dian VAULTIER·
In Brief
- Infusion time is not a matter of convenience: it determines the order in which the molecules in the leaf pass into the water.
- The first few seconds mainly release amino acids, including L theanine, responsible for sweetness and a velvety mouthfeel.
- The expertise of the HOLLIN tea sommelier: long or short infusion decoded by a purist Tea House, with no added flavorings, based in Sartrouville (Île-de-France) and shipping its fine teas worldwide.
The time oftime is not a matter of convenience: it determines the order in which the molecules in the leaf pass into the water. The same leaf can yield a sweet, mellow liquor or an astringent liquor depending solely on the contact time.
What the water extracts, minute by minute
The first few seconds mainly release amino acids, including L theanine, responsible for sweetness and a velvety mouthfeel. Caffeine follows quickly, being highly soluble from the first few tens of seconds.
Polyphenols, led by catechins, migrate more slowly. Beyond three to four minutes for a green tea, they dominate the liquor and impose astringency. This is not a flaw in the leaf: it is an imbalance in extraction.
A time short and repeated, in the spirit of gong fu cha, allows the leaf to be read in successive layers rather than crushing all its molecules at once.
Duration guidelines by tea family
Japanese green teas: 45 seconds to 1 minute 30 depending on the temperature. Chinese green teas: around 2 minutes. Oolong with a long infusion: 3 minutes, or 20 seconds with multiple infusions. Black teas: 3 to 4 minutes. White teas: 4 to 6 minutes, as light oxidation tolerates longer contact.
These guidelines are not dogma. They provide a starting point to adjust according to the density of the leaf, the hardness of your water and the volume of your teapot.
The HOLLIN purist approach
We never compensate for a time poorly handled by an added flavoring. A pure, properly infused tea needs no corrective: the terroir, oxidation and work of fire are enough to build the aromatic profile.
We keep these selections in Sartrouville, at the Hollin du Goût counter, 22 avenue de la République. There, you can compare two infusion times for the same fine tea and measure the difference on the palate.
Frequently Asked Questions (FAQ)
- What should you remember about long or short infusion times?
- The time oftime is not a matter of convenience: it determines the order in which the molecules in the leaf pass into the water. The first few seconds mainly release amino acids, including L theanine, responsible for sweetness and a velvety mouthfeel.
- How does Maison HOLLIN select its teas when it comes to long or short infusion?
- We taste every batch before listing it and work exclusively with pure teas. Oxidation, roasting and terroir are what create the notes: sourcing therefore focuses on the artisan's craft, not on added flavourings.
- Where can you discover and taste these teas in Île-de-France?
- At the HOLLIN du Goût counter, 22 avenue de la République, 78500 Sartrouville, open Monday to Saturday from 10h to 20h. There, you can smell the dry leaves, compare several grand crus and leave with the batch suited to your practice. Orders are also shipped throughout France and internationally.