How to Brew Chinese Green Tea Without Bitterness

Chinese green tea is often described as delicate, but it does not need to be difficult. Bitterness usually comes from water that is too hot, too much leaf, or a steep that has gone on a little too long.

Begin with cooler water

For Longjing and Anji White Tea, let freshly boiled water cool before pouring. A range of 75-85 C is usually enough to open the leaves while keeping the cup soft.

Give the leaves space

Whole leaves need room to unfold. A glass cup, small teapot, gaiwan or roomy infuser will all work. Avoid tightly packed infusers when possible.

Use a gentle starting ratio

Begin with 2-3 g of tea for 200 ml of water. If the cup feels too light, add more leaf next time. If it feels too strong, shorten the steep or use slightly cooler water.

Let the second infusion speak

The first cup is often aromatic and bright. The second cup may be softer, rounder and more revealing. Good whole-leaf tea is best understood across more than one infusion.

A calm method

Start with less force: cooler water, enough space, and a little patience. This is often all that is needed for a clean, quiet cup of Chinese green tea.