Many people run into the same question after getting Chinese green tea: how should I brew it?
I followed the instructions, so why does my tea turn out bitter instead of fragrant?
Why does my Longjing taste so different from what others describe, even though it is the same tea?
If you have experienced this, don’t worry.
With just a few key adjustments, you can easily brew a cup of green tea that is smooth, gentle, and full of aroma.
Why does green tea taste bitter?
If your green tea turns out bitter, and it’s not because you bought low-quality leaves, there are usually three reasons:
- The water is too hot
- You used too much tea
- You steeped it for too long
The most important factor is the water temperature.
Green tea is an unoxidized tea, which means it keeps a lot of natural tea polyphenols. These compounds are the main source of bitterness. If boiling water (100℃/212℉) is used, these bitter substances are released very quickly from the leaf cells. Even if you lower the temperature in later brews, the tea will still taste sharp and astringent.
So the key rule for brewing green tea is simple: avoid boiling water. A temperature around 80–85℃ (175–185℉) works best.
Once you get this principle down, brewing delicious green tea becomes much easier. Let’s look at a few simple methods for enjoying it.
Method 1: Brewing in a Glass Cup (Most Common and Recommended)
This is the easiest method for beginners and the one almost every Chinese household uses.
What you need:
- A clear glass (about 200–300 ml)
- 2–2.5 g of green tea (just enough to cover the bottom in a thin layer)
- Hot water at 80–85°C
Steps:
1. Let the water cool slightly
After boiling, leave the kettle uncovered for 2–3 minutes so the temperature drops to around 85°C.
2. Add the tea
Place the tea leaves into the dry glass.
3. Rinse the leaves lightly
Pour in just enough hot water to cover the tea. Gently swirl the glass for about 5 seconds to let the leaves absorb water.
4. Add more water
Pour water slowly along the side of the glass until it is about 70% full. Avoid pouring directly onto the leaves.
5. Wait and enjoy
Let it steep for 1–2 minutes before drinking. When about one-third remains, top up with more hot water for another infusion.
Key tips:
Keep the first infusion under 2 minutes. The longer it steeps, the more bitter it becomes.
If the tea leaves float on the surface at first. When they start moving up and down or gradually spread out to fill the cup, it’s a sign that the tea is ready.
Method 2: Gaiwan Brewing (For Tasting, Requires Some Practice)
If you want your green tea to show more layers of flavor, or if you want precise control over each brew’s strength, the gaiwan is your best choice.
What you need:
- A 110–150ml white porcelain gaiwan
- 3g of green tea
- Water at 85℃ (175–185℉)
- A fairness cup (cha hai) and tasting cups
Steps:
1. Warm the gaiwan
Rinse the gaiwan with hot water, then discard it. This warms the gaiwan and helps release the tea’s aroma.
2. Add the tea
Place 3g of green tea in the gaiwan, spreading it in a thin, even layer across the bottom.
3. Pour the water
Slowly pour 85℃ water along the side of the gaiwan. Avoid pouring directly onto the leaves. Fill the gaiwan about 80% full.
4. Quick first brew
Cover the gaiwan, leaving a small gap, and immediately pour the tea into the fairness cup. Steep the first brew for 10–15 seconds.
5. Subsequent brews
Second brew: 15–20 seconds
Third brew: 20–25 seconds
Add about 5 seconds for each following infusion.
Key tips:
Pour the tea out quickly—don’t hesitate. Green tea doesn’t like to sit in hot water.
Always remove the lid after pouring; leaving it on traps heat and can spoil the flavor.
Beginner tip:
If you’re worried about burning your fingers, fill the gaiwan only 70% full and hold the edge of the lid when pouring (avoid touching the gaiwan body). A couple of practice rounds and you’ll get the hang of it.
Method 3: Cold Brew (Perfect for Summer, Almost No Bitterness)
If you often struggle with water temperature or steeping time, cold brewing can be a lifesaver. It is very hard to get wrong.
Steps:
Tea-to-water ratio: 1:150 (for example, 1 g of tea per 150 ml of room-temperature water)
Refrigerate: Cover and place in the fridge for 4–6 hours
Enjoy: Take it out and drink directly
Cold brewing extracts almost none of the bitter compounds while keeping the tea’s natural sweetness and aroma. The result is a clear, refreshing tea with a gentle floral-fruity scent—especially enjoyable on a hot summer day.
A Few Tips to Make Your Green Tea More Aromatic
- Warm the cup – Rinse your cup with hot water before adding tea, then pour it out. The warmth helps release the aroma of the dry leaves.
- Don’t cover the tea – When brewing in a glass cup, avoid using a lid. Covering it can “cook” the leaves, creating a stale taste. For a gaiwan, always remove the lid after pouring.
- Use good water – Stick to filtered or spring water. Tap water can affect the flavor significantly.
- Less tea, more water – For beginners, it’s better to use a bit less tea (around 2–3g) and more water. Too much tea can make the brew bitter.
Teaware recommendations for brewing green tea
