Why does my tea taste bitter?

“Why does my tea taste bitter?” is a question we hear often. Bitter tea is rarely a problem with the tea itself – especially with quality tea! It is almost always about how it is brewed. Small tweaks to leaf, water, and timing can make a huge difference in your cup.

Here is a closer look at the most common causes of bitterness and how to fix them.

The leaf grade

Not all teas are created equal. The type of leaf you use has a huge impact on flavour.

Supermarket tea – fannings – those tiny broken bits of leaves found in teabags, infuse quickly and release strong tannins. Even if a long steep is recommended on the packet, leaving them in too long will almost always result in bitterness.

Choosing whole leaf tea, gives a more balanced, nuanced flavour. Whole leaves release their character gradually, meaning you can enjoy a longer, more delicate infusion without the harsh astringency.

We often extol the virtues of a long steep, but that advice applies mainly to high-quality loose leaves. Supermarket-grade teas or fannings will turn bitter much sooner. Conversely, herbal infusions or blends that are not strictly tea can often handle longer steeping, up to seven minutes, without becoming unpleasant.

Water temperature

Water temperature is one of the most common culprits behind bitter tea, particularly green teas which burn easily.

Green teas: 70–80°C
White teas: 80°C
Oolong teas: 85–90°C
Black teas and herbal infusions: freshly boiled

Boiling water on delicate leaves extracts tannins too quickly, producing a sharp, drying taste. If your green tea tastes acrid, try letting the water cool for a minute or two before pouring.

Steeping time

Steeping time is closely linked to leaf grade and water temperature.

Even with good-quality loose leaf tea, leaving it in water too long allows astringent compounds to dominate. Most teas do best with:

Green tea: 2–3 minutes

White tea: 3–4 minutes

Oolong tea: 3–5 minutes

Black tea: 3–5 minutes

Herbal infusions or rooibos are more forgiving and can steep for up to seven minutes. The key is knowing the rules and why they exist. Once you understand how leaf grade, temperature, and timing affect flavour, you can adjust to suit your palate and find what works best for each tea.

Too much tea

Using too much tea can make any infusion bitter. Loose leaf tea needs room to unfurl and release its flavours evenly.

A simple rule is one teaspoon per 250ml water. This is our perfect measure at eteaket, enough to extract all the flavour without wasting precious leaves. Larger leaves may need slightly more space, smaller grades slightly less. If your brew feels heavy or overpowering, reduce the amount of leaf rather than cutting the steep short.

Poor water quality

Tea is mostly water, so its quality matters.

In Scotland we are lucky with naturally soft water, which makes it easier to brew smooth, clean cups. If you live somewhere with hard water, the minerals can react with tannins, making your tea taste bitter or flat. Heavily chlorinated water can also affect flavour.

The simplest solution is freshly drawn water, ideally filtered. Avoid water that has been boiled repeatedly – the oxygen levels will drop –  and you will notice a sweeter, more rounded cup.

Ultimately, bitter tea is rarely caused by the leaves themselves. It usually comes down to how the tea is treated from kettle to cup. By paying attention to leaf quality, water temperature, steeping time, and water itself, you can turn a harsh, astringent brew into a smooth, balanced, and flavorful cup. Small changes make a big difference. Give your leaves room to unfurl, match the water to the tea, and follow the recommended steeping time. Once you understand these basics, brewing a consistently delicious cup becomes simple and every sip more enjoyable.