Introduction:Have you ever experienced a tea-like, refreshing aftertaste while sipping coffee? This article delves into the science of flavor to explore how the tea-like sensation in coffee is formed, compares the key differences between the astringency of coffee and tea, and details how factors such as variety, origin, processing method, roast level, and pour over parameters influence the expression of tea-like characteristics. Readers will learn to identify the features of tea-like notes and master practical tips for selecting suitable beans and optimizing extraction.
Many coffee enthusiasts, when exploring flavors beyond the familiar fruit acids, nuts, and chocolate profiles, are increasingly drawn to a unique experience—tea-like sensation. When a customer hesitates in front of a coffee bean menu and asks for “an option with more pronounced tea-like notes,” it actually raises an interesting question: coffee and tea are distinctly different beverages, so why can they exhibit similar nuances? The answer lies closely in the shared aromatic compounds.
Although the latest coffee flavor wheel only lists “black tea” under the floral category, actual tasting experiences show that descriptions ranging from green tea to oolong often appear in the evaluation of a coffee’s finish. The scientific basis for this phenomenon is that coffee and tea leaves contain some similar volatile substances. When these compounds combine with basic tastes such as sour, sweet, bitter, and salty, and are captured through nasal olfaction, the brain triggers memory associations related to tea.
The connection between tea-like sensation and astringency is particularly crucial. Tea polyphenols (especially tea tannins) in tea not only contribute to color and aroma but also stimulate saliva secretion, creating an “astringent yet refreshing” effect—initially a slight astringent touch, which then transforms into a sweet aftertaste. Coffee also contains organic acids that can trigger similar reactions, but its primary source of astringency is chlorogenic acid, making the astringency in coffee often accompanied by slight bitterness and resulting in subtle differences in texture compared to tea.
What factors determine whether coffee can exhibit a tea-like sensation? The foremost key lies in the genetic makeup of the bean variety: certain varieties (such as specific Geisha mutations) naturally contain more terpenoid compounds, giving them an inherent floral base that lays the foundation for expressing tea-like qualities. The origin environment is equally important; high-altitude regions in Ethiopia such as Sidamo and Yirgacheffe, due to significant day-night temperature variations, allow coffee cherries to accumulate richer aromatic compounds and acidic structures.
The processing method has a significant impact on the type of tea-like sensation. Washed processing, by removing the pulp and controlling fermentation, typically yields a clean and bright tea-like character (resembling the refreshing quality of green tea); whereas natural processing extends the fermentation time of the mucilage, often bringing a richer honey-like tone (similar to the mellow profile of black tea). The roast level needs to be strictly controlledwithin the medium-light to light roast range(recommended roast level not exceeding City+), as overly deep caramelization reactions can mask the delicate tea aroma characteristics.
Optimizing pour over parameters is crucial for enhancing tea-like notes.It is recommended to maintain a brew ratio between 1:15 and 1:16, paired witha water temperature of 90-93°Cto preserve the vibrancy of acidity. During segmented extraction, using the “center pouring + gentle stirring” technique ensures even saturation of the coffee grounds, effectively improving the integrity of the finish. Common mistakes include grinding too coarse, leading to under-extraction (blurred tea-like notes), or over-extraction causing excessive release of tannins (astringency overpowering freshness).
When practically selecting coffee beans with tea-like characteristics, priority can be given to Geisha varieties from high-altitude regions (such as Panama Gesha Flowers, Boquete Geisha), or classic origin beans from Ethiopia such as Yirgacheffe Guji Dingding or Sidamo Huakui. During brewing, pay special attention to not having too fast a water flow rate in the early stage; it is recommended to use the “center-spreading method” to allow hot water to uniformly penetrate the coffee bed, aiding in the balanced release of flavor compounds.
The above content is compiled by CoffeeHunters, a coffee news website.
