How to avoid bitterness in tea – 3 simple steps for perfect enjoyment

If your tea tastes bitter, it is often not due to the variety but to the preparation. With a few small changes, the aroma can be easily optimized. We show you how to avoid bitterness and make every cup a soft, rounded enjoyment experience.

1. The right water temperature

Fine teas like green tea or oolong require less heat. If water that is too hot is used, unwanted bitter substances can develop and cloud the flavor. Recommendation:

• Green tea: 70–80 °C
• Oolong: 80–90 °C
• Black tea: 90–100 °C

Tip: Don't worry if you don't have a thermometer – just wait 5–7 minutes after boiling until the water has cooled a bit.

2. Steeping time in the right measure

Many believe that the longer the tea steeps, the more intense it becomes. But tea is not a coffee machine – too long steeping time draws bitter substances to the surface and causes the flavor to turn.

Recommendation:

• Green tea: 1–2 minutes
• Oolong: 2–3 minutes
• Black tea: 3–4 minutes

Tip: For delicate teas, it's better to start a bit shorter and then steep again if you want to intensify the flavor.

3. The right tea-water ratio

Using too much tea with too little water does not increase intensity but leads to unwanted bitterness. Pay attention to the perfect ratio to optimally unfold the aromas.

Recommendation:

• 1 tsp (about 2–3 g) of tea per 250 ml of water
• For particularly light teas like Silver Needle, feel free to use a bit more, while for stronger teas like Pu Erh, use a bit less.

Additional tip:

Soft, low-calcium water brings out the fine notes of your tea best and helps minimize bitterness.