Breaking a pu'erh brick vs. grinding matcha
I know the two are not too similar, but it’s a question that popped into my head when reading about the importance of properly loosening a pu’erh brick. I’ve gathered that if done improperly (meaning actually ripping the leaves apart), the broken leaves will be “cooked” by the hot water more easily, and the compounds within the tea will be broken up, making the tea bitter. I understand this pretty completely.
However, with this logic, I’m trying to figure out why matcha, which is as “broken-up” as you can make the leaf due to its powdered state, can still not taste bitter and can contain such high levels of beneficial compounds.
I’m still learning lots about tea—maybe some experts here can help me figure this one out.