Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Oolong Tea (Tie Guan Yin Semi-Oxidized) vs. Sencha (Japanese Green Tea)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Oolong Tea (Tie Guan Yin Semi-Oxidized)
Sencha (Japanese Green Tea)
Tie Guan Yin is a prized semi-oxidized oolong tea (30–40% oxidation) from Anxi, China. Steeping 5g in 150ml water at 88–92°C in a Gaiwan for 45 seconds produces an orchid floral fragrance, rich theasinensins, and ~25mg caffeine per 100ml over 6+ infusions.
Sencha is unshaded, steamed green tea leaf (Camellia sinensis). Steeping 3g in 150ml water at 70–75°C for 60 seconds delivers a refreshing, grassy liquor with ~30mg caffeine per 100ml and rich EGCG catechins.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) | Steamed Unoxidized Infusion (0% Oxidation) |
|
Standard Brew Ratio (Leaf : Water)
|
5.0g in 150ml (Gongfu style 1 : 30) | 3.0g leaf in 150ml water (1 : 50) |
|
Brewing Water Temperature
|
88 – 92°C (190 – 198°F) | 70 – 75°C (158 – 167°F) |
|
Steeping Duration
|
45s (1st), +15s per subsequent infusion (6–8 steepings) | 60 Seconds (1st infusion), 30s (2nd infusion) |
|
Oxidation Level
|
30 – 40% (Partial enzymatic bruising and pan firing) | 0% (Steam-inactivated polyphenol oxidase) |
|
Caffeine Content (per 100ml)
|
~25 – 35 mg mg | ~20 – 30 mg mg |
|
Bioactive Polyphenols
|
Theasinensins (unique oolong dimers), EGCG, L-Theanine | — |
|
EGCG Catechin Content
|
— | ~50 – 70 mg per 150ml cup mg |
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