Lao Sen Answers Tea Questions (4): Why Does the Same Tea Turn Bitter and Astringent When I Brew It?

Tea Friend Asks: Why Can't I Brew the Same Tea Cake to Taste the Same?

A tea friend was quite upset: with the same tea cake, it tasted sweet and smooth at the shop, but when he brewed it at home, the first sip was bitter enough to make him frown and astringent enough to scrape his tongue. He asked me if the tea had been swapped.

I said the tea is probably fine; the mistake is in your hands. Today, I won't beat around the bush. First, let's talk about three most common mistakes. If you check and correct them, half the problem will likely be solved.

Mistake One: Water Too Hot, Scorching the Tea

Many tea friends pour water as soon as it boils, even preferring it at a rolling boil. Most forest teas are sturdy, but for young raw tea or delicate tea, pouring 100°C boiling water directly over it forces out bitterness and astringency—that's not the tea's true flavor; it's the tea being scalded.

Don't blame the tea right away. Try lowering the water temperature: pour the boiling water into a fairness cup and let it cool a bit before pouring, or after the water boils, remove the lid and let it rest. If the tea is tender, the water should be cooler. That's the first rule.

Mistake Two: Too Much Tea, a Handful at a Time

A gaiwan is only so big, but some people grab half a bowl of leaves, and of course, the brew turns out strong and bitter. Strong is not thick, and bitter is not flavor—if you use too much tea, even the best tea will only taste bitter. If you can't remember the gram amount, use a simple method: spread the leaves so they just cover the bottom of the bowl in a thin layer. Better to use less than more. If it's too weak, you can add water; if it's too strong, you can't dilute it back.

Mistake Three: Pouring Too Slowly, Letting the Tea 'Bathe' in Hot Water

After adding tea and pouring water, you turn away to reply to a message, and by the time you remember to pour, the tea has been steeping for several minutes, and all the bitterness has been extracted. The trick to brewing tea is just four words: quick in, quick out. Once the water is poured, count a few seconds in your mind and then pour out; don't be reluctant. The first few infusions should be especially fast, and only when the tea weakens should you gradually increase the time. Brewing tea is not like simmering soup; the longer the tea stays in water, the more bitter and astringent it becomes.

The Rest: Vessels and Water Can Also Cause Trouble

If you've corrected these three mistakes and it's still bitter, look elsewhere.

Regarding vessels, thermos bottles and large steeping cups are the most likely to make tea bitter from over-steeping. Switch to a gaiwan or a cup with a wider opening so heat can dissipate, preventing the tea from being "stewed," and making it easier to control the amount of tea and the pouring time.

Regarding water, tap water has a strong chlorine smell, and repeatedly boiled water is too "old," both of which can make the tea taste dull and astringent. If possible, try clean spring water or filtered water; if not, at least avoid using water that has been boiled repeatedly. Water is half the foundation of tea—that saying is true.

Conclusion: Change One Thing at a Time, Not All at Once

If you really want to brew this tea properly, don't change everything in one day. First reduce the amount of tea, then pour faster, and finally adjust the water temperature—change one thing at a time, and you'll know exactly what's causing the problem.

Remember: The same tea tastes sweet at the shop but bitter at home—it's usually not that the tea has changed its heart, but that your hands haven't kept up. Brewing tea isn't hard; the difficulty lies in not letting impatience pour the tea for you.