Some tea is poorly processed and the flavor is ruined before you've even opened the package. If you start with a high-quality tea, you're much more likely to get good results.
I think that's why sun tea is so good, water is never exceedingly hot. I used to do this to extract every bit of goodness, then realized I was squeezing lots of bitter tannins into my cup. I haven't researched this, so maybe producing fermented tea is desired by some, not that I've ever heard of that, just that fermenting foods and beverages seems to be all the rage of late. However, I've been told old tea can be bad for one's health. BTW, I use tea bags, not loose tea, simply because I think the quality is still there, I'm not a "tea snob," not that there's anything wrong with that, and I lead a demanding life and loose leaf would only add to the challenges.
It is fun on occasion to take the extra time and steps to enjoy loose leaf tea, if I can get my tea strainer or infuser back from my kids and get the Play-doh out. I learnt this trick when I was browsing the internet, but you add a little baking soda to your tea to make it smoother and less bitter. Storage isn't really a relevant factor when it comes to the bitterness of tea.
Bad storage can result however in aroma loss. Here are my notes for a less bitter tea experience:. The main culprit for bitterness or astringency is over-brewing. If you want stronger hair-raising and hearty tea, use a little more tea, and not brewing longer, to get the extra boldness of you like that. Or go to an extra hearty tea such as Assam, Scottish Breakfast, or either Irish or English Breakfast, in order of strength of tea flavor. Of course every brand can be different.
I particularly enjoy purely Assam or a strong single estate tea in the mornings. If you love tea, do try some single estate teas. Subtle to stronger flavor differences in each and well worth the price and effort. Not super expensive but not Lipton tea-factory floor sweepings price either. I like Vahdam and Ghograjan estate teas. Glengetti is a Welsh tea that is marvelous if you want strong tea. My first accidental stumbling on a Welsh tea and I loved it!
It is a CTC loose tea, meaning it is cut, torn and rolled into little balls. Looks like a coarse instant tea but far from it. The only thing with it is using it in a very fine infuser or as I do, with Tea Sac I bleached filter paper empty bags to fill with your favorite tea and use to brew.
Don't brew it so long. I use a French press, toss in the loose tea, add near boiling water, stir, wait three minutes, and push the press down, isolating the tea from the liquid. Works Pretty well as long as I don't let the stuff sit half an hour or more. I expect this answer is heresy, but don't care because I get consistently tasty tea out of it, every morning. To avoid bitter tea, buy higher-quality tea. Bitterness comes from tea leaves being broken, often because they are harvested by machine.
Hand-harvested tea is more expensive, obviously, but probably won't have that tannic taste. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. What causes tea to be bitter, and how can I avoid that bitterness? Ask Question. Asked 9 years ago. Active 1 year, 6 months ago. Viewed k times. If the causes of bitterness vary between different types of tea, I'd like to know that as well.
Improve this question. Laura Laura 5, 7 7 gold badges 33 33 silver badges 65 65 bronze badges. Is tea bitter? Subsribe to our emails newsletter and receive exclulsive sales, monthly emails and notifications of contenst. Be the first to hear about exclusive discounts, brewing and tasting tips, new teas and special offers - starting today!
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Each tea has its own ideal steep time, but as a general rule you should steep your teas as follows: - Black Tea - 4 minutes - Green Tea - 3 minutes - Oolong Tea - 2 minutes but steep it a bunch of times Note: Tannins are NOT the same as Tannic Acid A large misconception is that the tannins found in teas are the same compound that people use to stain wood.
Summary If you want to make sure you tea isn't bitter, make sure you don't oversteep it. What's In Your Tea? Talk Tea With Us If you want to learn more about us, chat with us or see what we are up to then check out our Facebook and Twitter pages. Quick Delivery. Easy Returns.
Secured Payments. Loose Tea Serving Size Guide Here is a quick guide to how many cups of brewed tea each of our serving sizes makes. While not all teas are prone to bitterness, it is a common component of tea flavor, especially in mass produced teas. There are many ways to mitigate the bitter taste of tea, like lowering water temperature, shortening the brewing time, or simply adding milk and sugar.
But what creates the natural bitter flavor in tea leaves, and why are some teas more bitter than others? The primary source of bitter flavors in the tea leaf are methylxanthines, a category of molecules that includes the natural stimulants in tea, like caffeine and theobromine. It is thought that these compounds act as a natural pest repellent in the growing tea plant.
This hypothesis correlates with the seasonal progression of tea flavor - early spring harvests, plucked while the weather is still cool, are generally sweeter. As the weather warms, and pest populations grow in the summer months, the mature leaves of the tea plant arm themselves with bitter flavors to deter attacks.
At low elevations or latitudes near the equator, where the weather stays warm year-round, bitter flavors are even more common. During the brewing process, caffeine is one of the first compounds to be released from the tea leaves, and the longer the brew, the more caffeine will end up in your cup.
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