If your green tea tastes bitter or grassy, the leaves are rarely to blame. Most of the time the water is too hot or the leaves have steeped too long. Get those two things right and whole-leaf green tea turns soft, sweet and aromatic.
The three things that matter
1. Water temperature: 75–85°C
Boiling water scorches delicate green tea leaves and pulls out bitterness. Boil your water, then let it rest for 3–4 minutes with the lid open. If you have a kettle with temperature settings, choose 80°C.
2. Steeping time: 2–3 minutes
Start with 2 minutes, taste, and add 30 seconds if you like it stronger. Going past 3–4 minutes is where bitterness creeps in. Blends with flowers or spices, such as chamomile or lemongrass, can take a little longer.
3. Quantity: 1 teaspoon per cup
Use about 1 level teaspoon (2–2.5 g) of leaves for every 200 ml cup. Want it stronger? Add more leaves rather than steeping longer.
Step-by-step
- Heat fresh, filtered water and let it cool to around 80°C.
- Add 1 teaspoon of leaves to an infuser or teapot.
- Pour the water over the leaves and cover.
- Steep for 2–3 minutes, then remove the leaves.
- Enjoy it plain. Green tea usually doesn't need milk; a little honey or lemon is fine if you like.
Can I reuse the leaves?
Yes. Good whole-leaf green tea gives two or even three infusions. Add 30–60 seconds to each new steep.
Common mistakes
- Using boiling water. The number one cause of bitter green tea.
- Leaving the leaves in. Remove them once the time is up.
- Adding milk. It masks the delicate flavour of green tea.
- Storing tea near spices or in sunlight. Keep it in an airtight container in a cool, dry place.
Try it with our whole-leaf green teas
Start with a smooth classic, then explore flavoured blends.
Chamomile Green Tea · Earl Grey Green Tea · Ginger Mint Lemon Green Tea · All green teas