Key Facts
- Bitterness in tea is usually caused by water that is too hot, steeping time that is too long, or too much tea.
- Particularly sensitive: Green tea, oolong & white tea
- The correct temperature and dosage noticeably change the taste.
- Water quality and pulling gear also play a role.
1. The correct water temperature
The finer the tea, the more careful you should be with the heat. Water that is too hot releases tannins, which quickly taste bitter.
| type of tea | Temperature recommendation |
|---|---|
| Green tea | 70–80°C |
| Oolong | 85–95°C |
| Black tea | 90–95°C |
| White tea | 70–85°C |
| Pu Erh | 95–100°C |
Tip: No thermometer? Let the water cool for 5-7 minutes after boiling.
2. Keep an eye on the brewing time
Too much time in the water means too many bitter compounds. Gradually work your way up to the optimal time – better too short than too long.
| type of tea | Brewing time recommendation |
| Green tea | 1–2 min. |
| Oolong | 2–3 min. (can be poured multiple times) |
| Black tea | 3–4 min. |
| White tea | 2–3 min. |
| Pu Erh | 20–60 sec. (multiple times) |
3. Pay attention to the correct ratio
More tea = more flavor? Not always. Too high a dose quickly leads to over-extraction.
Recommendation:
- 1 tsp (2–3 g) per 250 ml of water
- For tightly rolled oolongs: a little more
- For Pu Erh Mini Tuo Chas: one Tuo per pot
4. Water quality makes the difference
Hard water with a high calcium content can mask subtle flavor notes and increase bitterness. Use water if possible:
- Filtered or still mineral water
- No carbonated water
- No stagnant water
5. How to properly steep tea: With or without a lid?
Oolong and green teas benefit from a lid to maintain the temperature. Black tea and pu-erh can also steep uncovered.
You can find more information in the article: How to properly steep tea: With or without a lid?
