Why can green tea be bitter? (Causes and solutions)
Written by Dian VAULTIER·Published
In Brief
- The excessive bitterness of green tea most often results from a preparation error rather than an inherent flaw in the leaf.
- Water that is too hot, exceeding 85 degrees Celsius for the majority of green teas, considerably accelerates the extraction of catechins, particularly epigallocatechin gallate, the main…
- HOLLIN tea sommelier expertise: why green tea can be bitter, decoded by a purist Tea House dedicated to pure tea, based in Sartrouville (Île-de-France) and shipping its finest teas worldwide.
The excessive bitterness of a green tea most often results from a preparation error rather than an inherent flaw in the leaf. Water temperature and the duration oftime play a decisive role in the extraction of the catechins responsible for this sensation. This article analyses these causes and offers practical solutions to remedy them.
The role of water temperature
Water that is too hot, exceeding 85 degrees Celsius for the majority of green teas, considerably accelerates the extraction of catechins, particularly epigallocatechin gallate, the main cause of the perceived bitterness. This rapid extraction unbalances the flavour profile at the expense of the natural sweetness provided by amino acids.
A temperature of around 70 to 75 degrees Celsius generally achieves a better balance between bitter and sweet compounds, thus preserving the aromatic finesse specific to each terroir.
The influence of steeping time
Beyond a certain duration, generally two to three minutes depending on the tea, the continued release of tannins eventually masks the other aromatic compounds present in the liquor. A duration oftime that is too long is therefore a common cause of bitterness, even with water at the appropriate temperature.
Following the specific time recommendations for each tea, rather than applying a uniform protocol, helps prevent excessive extraction and preserve the desired balance.
The importance of water quality
Water that is too highly mineralised can also heighten the perception of bitterness by interacting with the tea’s polyphenols. Filtered or low-mineral water generally promotes a gentler, more balanced extraction.
Practical solutions for correcting bitterness
Reducing the water temperature and slightly shortening the duration oftime are the first two adjustments to make when a tea is perceived as too bitter. Reducing the quantity of leaves used can also effectively complement these corrections.
It is also possible to carry out an initial time very short steep, known as a rinse, which removes some of the bitter compounds on the surface before the main infusion intended for tasting.
The purist selection of HOLLIN
The HOLLIN du Goût counter, located at 22 avenue de la République in Sartrouville, is open Monday to Saturday from 10h to 20h. Each green tea is sold there with precise temperature and steeping time recommendationstime, tailored to its harvest and specific origin.
Our team is available to identify the causes of any bitterness experienced and adjust preparation advice according to the equipment and water used at home.
Frequently Asked Questions (FAQ)
- What temperature prevents bitterness in green tea?
- A temperature between 70 and 75 degrees Celsius is suitable for the majority of green teas. Hotter water accelerates the extraction of the catechins responsible for bitterness and unbalances the overall flavour profile.
- Should the first infusion of green tea be discarded?
- A first time very short infusion, known as a rinse, can remove some of the bitter compounds on the surface, particularly for compressed or minimally washed teas. This practice remains optional for most green teas loose leaf teas.
- Can tap water make my green tea bitter?
- Water that is too mineralised or chlorinated can indeed heighten the perception of bitterness by interacting with the tea’s polyphenols. Filtered or low-mineral bottled water generally improves the balance of the liquor.