Tea Brewing
How to Brew Green Tea Without Bitterness
Green tea turns bitter for three predictable reasons. Fix those and it tastes sweet, grassy and smooth every time.
Key takeaways
- Use water at 158–176°F (70–80°C), never straight off the boil.
- Steep 60–90 seconds for the first cup, then re-steep for 30 seconds longer.
- Bitterness is usually heat, not time — drop the temperature first.
The three-step method
Warm your cup with hot water and tip it out. Add about 2 grams of leaf — a rounded teaspoon — per 7 oz (200 ml) of water.
Boil the kettle, then let it stand uncovered for three to four minutes. Pour, wait 60 to 90 seconds, and strain the leaves out completely.
- Sencha: 170°F (77°C), 60 seconds
- Gyokuro: 140°F (60°C), 2 minutes
- Dragon Well (Longjing): 175°F (80°C), 90 seconds
- Genmaicha: 180°F (82°C), 60 seconds
Why green tea goes bitter
Green tea is unoxidized, so it carries more catechins and free amino acids than black tea. Catechins are the astringent, drying compounds, and they extract fast in very hot water.
Leaving leaves sitting in the cup is the second cause. Even at the right temperature, a green tea left to soak for five minutes will taste harsh.
The third is old leaf. Green tea fades faster than any other type — buy small amounts and drink them within six months of harvest.
Getting more from one scoop
Good green tea re-steeps two or three times. Keep the leaves damp rather than submerged between brews and add roughly 30 seconds each round.
The second cup is often the best one: the leaves have opened and the sweetness comes forward.
Frequently asked questions
- Should I rinse green tea leaves first?
- No. Rinsing is useful for compressed pu-erh, but with green tea you would pour away the most delicate part of the flavor.
- Why does my green tea taste like seaweed?
- That savory, marine note is umami and it is normal in Japanese steamed greens like sencha and gyokuro. If you dislike it, try a Chinese pan-fired green such as Dragon Well instead.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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