Astringency(Shibumi)

Astringency(Shibumi) refers to the dry, puckering sensation caused primarily by catechins, a type of polyphenol in green tea. Unlike bitterness, which is sharp and immediate, astringency produces a tightening effect in the mouth, particularly on the cheeks and tongue.

This sensation is most notable in teas like sencha or bancha, and plays a crucial role in balancing the sweetness and umami of the brew. A well-balanced astringency gives tea a clean finish and refreshing aftertaste.

However, excessive astringency can make the tea harsh. It is highly influenced by factors like brewing temperature, leaf quality, and harvest timing, making proper preparation essential for achieving the ideal flavor profile.