How to Avoid Bitterness in Tea?
There are many factors that contribute to bitterness in tea. It can range from our individual taste receptors in the mouth to the quality of the leaves, as well as how we brew, store, and measure it. The most likely reason for tea being bitter is that the tea leaves were harvested very late in the season, and therefore the flavonoids, which give this bitter taste, are at their peak. Flavonoids are found in many fruits and vegetables. The best example I can give right now is Danish peas in pods. The young, freshly picked peas are sweet but not very large; if you wait until they fill the entire pod, they lose their sweetness and the taste becomes bitter. Tea harvested late in the season is often more bitter than tea harvested early. Most commercial teas are harvested late to get the largest leaves possible, focusing on quantity over quality. These teas are often flavored with various additives, aromas, fruits, and flowers to mask the bitterness.
The Young Leaves Contain Most Amino Acids
Older Tea Leaves
Larger tea leaves contain more flavonoids.
Bitterness can also be caused by water that is too hot or by steeping the tea for too long. If you follow the brewing instructions on the package, the result should be a tea without bitterness. Incorrect measurement of leaves can lead to a very strong brew, which can also be perceived as bitter; therefore, it is recommended to weigh the tea at the beginning. One gram of tea per deciliter of water is the standard. However, there is a significant difference in volume; white tea takes up much more space than black tea. Tea that is not stored properly or is too old can also become bitter, so it is important to store tea tightly so that it is not exposed to oxygen, moisture, light, heat, or cold.
Huang Ya Means ‘To Make Yellow’
Handcrafted Yellow Tea
Machine-processed tea is often more bitter compared to hand-processed tea. The chemical processes are easier to control with hand processing. All tea bag teas are CTC machine-made. High-quality tea is rarely bitter for the simple reason that it is harvested early in the spring from high-altitude mountains. When tea plants are grown on mountain slopes at several thousand meters of altitude, special amino acids develop that contribute to the tea’s sweetness and umami. Hand processing of tea means that the tea master can adjust for the natural chemical processes caused by heat and humidity, just as a baker can control bread. Quality tea is a craft, which is why it is often quite costly. A tea that is painstakingly hand-crafted is good for many infusions by reusing the same leaves. These teas, compared to commercial teas, are quite competitive.
Tea Leaves Brewed Directly in the Glass
In short, if you want the best tea experience, buy quality tea that is harvested early in the spring and hand-processed. Brew the tea according to the instructions and store it tightly. This way, you are guaranteed a good tea experience without bitterness. For beginners who want to try a gentle tea without any bitterness, I can recommend the following teas:
- Palace Loose Leaf Black Puerh 2008
- Shu Puerh
Shu Puerh is a fermented tea that allows for many brews, but the taste never becomes bitter or strong, regardless of how long the leaves are steeped.
- Tie Guan Yin Oolong Tea
Goddess of Mercy Oolong is great if you are unsure about water temperature or steeping time. You simply cannot make it wrong. The tea is good for 4 to 5 brews.
- White Peony
Bai Mu Dan White Tea, due to its processing, has a natural floral aroma and fruity taste that never becomes bitter. Perfect for a warm summer day.
Tea Tasting Courses
If you would like to taste more types of tea, you can sign up for Simply Tea’s tea tasting courses.