Three steps to teach you how to make Chinese tea less bitter and make it better

Have you ever brewed a cup of tea full of anticipation, only to be met with an unpleasant bitterness at first sip? What went wrong? In fact, bitterness in tea doesn’t mean poor quality—it’s simply a sign of “over-extraction”, a fascinating bit of chemistry at work. Once you understand the science behind it, you’ll be able to control the flavor of every cup with ease.

The “culprits” behind bitterness are actually healthy compounds.

The main contributors are tea polyphenols and caffeine—two of the most valuable natural components in tea.

-Tea polyphenols: powerful antioxidants with antibacterial and anti-aging properties, but they also carry a natural astringency.

-Caffeine: offers that refreshing, energizing effect while adding a touch of bitterness.

In moderation, these compounds make tea lively and complex. But when extracted too quickly or too much, they overwhelm other pleasant flavors, like the sweet and umami, leaving your tea harsh and unbalanced. The good news? You can easily control their release with just three key adjustments.

1. Tip One: Adjust Water Temperature

High heat dramatically speeds up molecular movement. When water is too hot, it forces caffeine and polyphenols out of the leaves all at once, just like stir-frying on high flame until the dish burns.

Here’s a quick guide to optimal water temperatures for different teas:

Green & Yellow tea: around 80–85°C (176–185°F)

White tea (Silver Needle, White Peony) & Black tea: about 90°C (194°F)

Raw Pu-erh (Sheng Pu) tea: 95°C (203°F)

Dark tea (Ripe Pu-erh, Liu Bao) & Aged White tea & Oolong: 100°C (212°F)

2. Tip Two: Get the Leaf-to-Water Ratio Right

A common misconception: “More tea leaves = stronger, better flavor.” In reality, too many leaves in limited water push the concentration of bitter compounds too high, too fast.

The key to balance is maintaining a proper tea-to-water ratio.

For a 120 ml (4 oz) brewing vessel, try these starting points:

Green / Yellow tea: 3–4g (for a clean, delicate taste)

Black / White tea: 5g (balanced sweetness and aroma)

Oolong: 7g (rich fragrance needs leaf density)

Raw Pu-erh: 8g (strong, layered character)

Dark tea: 10g (for a full-bodied, smooth liquor)

You can adjust slightly based on your teaware size and personal taste.

3. Tip Three: Watch Your Steeping Time

Steeping time works hand in hand with water temperature. Even if the temperature is right, letting the tea sit too long also leads to over-extraction.

Here are the “universal brewing method” that works well for all types of tea:

For mug or large teapot brewing: Keep steeping time between 3–5 minutes. Longer infusions will draw out more bitterness and astringency.

For gongfu brewing (gaiwan or Yixing teapot): Start with 10–15 seconds for the first infusion, then add 5–10 seconds for each subsequent brew. This way, you can experience how the tea evolves over multiple steeps while keeping every cup smooth and balanced.

Just remember these three cues: lower temperature, accurate leaf ratio, shorter steep time.
By fine-tuning these variables, you can prevent excessive release of caffeine and polyphenols, allowing the natural sweetness and umami of L-theanine to shine through. Now go give it a try and taste the difference!