Green Tea: Bitterness In Pan-Frying

Pan-fried green tea is a delicious and revered beverage, particularly in Asian countries like Japan and China. However, it can often turn out bitter if not brewed correctly. The main reasons for this are the water temperature being too high, steeping the tea for too long, using low-quality tea, and using the wrong type of water.

To avoid bitterness, it is recommended to use cooler water (around 160-185°F), brew the tea for a shorter time (2-4 minutes), use loose-leaf tea instead of tea bags, and opt for pure, filtered, or spring water instead of tap water.

Water temperature: The water should be cooler, around 79-85°C

Water temperature is a key aspect of brewing a good cup of tea. If you're looking to cut down on the bitterness of your pan-fried green tea, it's important to get this just right. The delicate, vegetal leaves of green tea are easily burned by hot water, which causes that bitter, "overcooked spinach" taste. Boiling water extracts the catechins—one of the compounds studied for health benefits—in the tea way too much, so it's best to use cooler water to extract the good stuff without overdoing it.

The ideal temperature for brewing green tea is around 79–85°C (175–185°F). If you have a thermometer, wait for the water to reach this temperature. If you don't have a thermometer, there are a few tricks you can use. First, you can wait for about 1–2 minutes after the water has boiled, as it will cool down to the ideal temperature range in that time. You can also add just a bit of lukewarm water to the boiling water to cool it down, or pour it between two vessels to accelerate the cooldown process. Another way to test the temperature is to use your fingertip. When the water is cool enough to touch for a few seconds, it's ready for brewing (it should feel pretty hot, but not scorching).

Using cooled-down water will significantly improve your green tea, making it mellower, nuttier, grassier, and even a little sweet.

Steeping time: Brew the tea for less time, no more than 4 minutes

Brewing your tea for too long can cause it to become bitter. The longer you brew a tea, the more stuff is extracted. If you wait too long, or leave the tea bag or leaves in the water, bitter compounds will be over-extracted. This is true for all teas, but green tea is the most susceptible to bitterness because it contains higher amounts of catechins, which are naturally very bitter.

To avoid this, steep your tea for no more than four minutes. In fact, most Japanese green teas work well with a brewing time of just one minute. If you use too long of a steep time, your green tea will take on a bitter flavour. However, if you steep for too short a time, the leaves won't have a chance to open up and release their flavour.

If you are brewing Kamairicha, a distinctive Japanese green tea, allow it to steep for approximately one minute. This will allow the delicate interplay of flavours to unfold, resulting in a uniquely aromatic and vegetal infusion.

If you are brewing Fukamushi Sencha, steep for 45 seconds. For Gyokuro, steep for two minutes. For Darjeeling, an Indian green tea, the best steeping time is around three minutes.

Water quality: Use pure, filtered, or spring water

Water quality is an important factor in brewing green tea. Using the wrong type of water can lead to a bitter-tasting cup of tea. Tap water and distilled water are not suitable for brewing green tea as they can negatively impact the flavour. The minerals and chemicals in tap water can react with the compounds in green tea, causing the tea to taste sour. Meanwhile, distilled water does not release the flavour of the tea, resulting in a weak brew.

To ensure the best flavour, it is recommended to use pure, filtered, or spring water when brewing green tea. These types of water do not contain the same levels of minerals and chemicals as tap water, reducing the risk of a bitter taste. Additionally, the quality of the water source can also affect the taste of the tea. If the water contains a high mineral content or purification chemicals like chlorine, it can alter the flavour of the tea. Therefore, it is advisable to use filtered or spring water, which are less likely to contain these impurities.

By using the right type of water, you can avoid the common issue of bitter-tasting green tea and fully enjoy the delicate flavours that this beverage has to offer.

Tea quality: Choose loose-leaf tea over tea bags

Tea quality is an important factor when it comes to brewing the perfect cup of tea, and choosing loose-leaf tea over tea bags can make a significant difference. Here are some reasons why opting for loose-leaf tea can enhance your tea-drinking experience:

Superior Tea Leaves

Loose-leaf tea typically consists of whole or large pieces of tea leaves, which are more intact and better preserved than the broken fragments found in tea bags. The quality of the leaf matters because the more intact the leaf is, the better the taste, and the more times the leaves can be reused. In contrast, tea bags often contain "dust and fannings", which are the leftovers after processing higher-quality tea leaves. These broken fragments have lost most of their essential oils and aroma, resulting in a less flavourful and more bitter brew.

More Room for Expansion

Tea leaves need space to expand and unfurl fully during the brewing process to release their full flavour and aroma. Tea bags, due to their limited size and shape, constrain the tea leaves, hindering their expansion. This restriction leads to a less flavourful and less robust tea infusion. With loose-leaf tea, you provide the leaves with the necessary room to reach their full potential, resulting in a more satisfying cup of tea.

Customisation and Control

Loose-leaf tea offers greater customisation and control over your brew. You can measure the perfect amount of tea leaves according to your taste and the size of your vessel. Additionally, you can observe the steeping process and decide when the tea has reached your desired strength. This level of control is not possible with pre-measured tea bags, where the amount of tea and the steeping time are predetermined.

Reduced Risk of Staleness

Loose-leaf tea is often fresher than tea found in bags. Tea in bags is more susceptible to staleness because it is exposed to air, whereas loose-leaf tea is typically sealed in bags or containers, preserving its freshness. Freshness is crucial for maintaining the flavour and quality of the tea.

Environmental Considerations

Finally, choosing loose-leaf tea over tea bags can be a more environmentally friendly option. Tea bags, especially those made from paper or plastic, contribute to waste generation and may contain microplastics that can end up in landfills. Loose-leaf tea, on the other hand, can be packaged in more sustainable materials, reducing the environmental impact of your tea-drinking habit.

In summary, selecting loose-leaf tea over tea bags allows you to experience the full flavour, aroma, and health benefits of high-quality tea leaves. It elevates your tea-drinking experience by providing you with greater control, customisation, and a ritual that engages your senses. So, the next time you reach for a tea bag, consider opting for loose-leaf tea instead and savour the difference in your cup.

Tea storage: Store tea in an airtight container, in a dark, dry place

To prevent your tea from going bitter, it is important to store it correctly. Tea is constantly and very slowly deteriorating from the moment the leaves are picked. The slower this process, the longer your tea will last and the less bitter it will taste.

There are six key factors to consider when storing tea:

• Oxygen: Tea must be kept free from oxygen as much as possible. Even in an airtight container, some oxygen remains. Vacuum sealing is an option for strong tea leaves, but delicate leaves will be crushed. Instead, delicate teas can be flushed with nitrogen when sealed, or stored with oxygen-absorbing packets.
• Heat: Tea should be kept away from heat. Low-level heat speeds up oxidation, while high levels prevent it. Delicate teas can be stored in the fridge or freezer, but this must be done properly to avoid condensation on the leaves.
• Light: Keep tea away from light. Light-induced damage can give tea a metallic flavour.
• Odor: Tea leaves absorb the scents of their surroundings. This is great for creating scented teas, but not so great if your tea ends up tasting like the spices or trash nearby.
• Moisture: Tea is hygroscopic, meaning it absorbs moisture from the air. An airtight container will help to block out moisture.
• Bulk: Tea stored in bulk will stay fresh for longer. The more tea in an enclosed space, the less oxygen there will be, and the less chance there is of the tea absorbing other smells.

To follow these rules, store your tea in an airtight container, in a dark, dry place. The container should be opaque, and made of glass, metal, tin, or ceramic. Do not use plastic, as this can absorb odors.

Frequently asked questions