Brewing

During every spring tea season, we have the opportunity to taste a variety of Pu'er spring teas. However, many tea enthusiasts often complain that the tea they brew is too bitter and astringent, not pleasant at all... Could it be that the tea itself is of poor quality? Why is the taste of spring tea so bitter? Reasons for the Bitter Taste in Spring Tea The type of tea: Some specific varieties of tea, such as large-leaf tea plants, may contain higher levels of polyphenols, which can result in a bitter taste. Picking time: Spring tea is typically made from young buds or leaves picked during spring. These younger leaves have relatively higher polyphenol content, which can impart a certain degree of bitterness and astringency. Processing techniques: Inadequate or excessive fixation can affect the mouthfeel of the tea. The kneading process also influences the level of bitterness and astringency in the tea. Brewing methods: Water temperature: High water temperatures can cause an excessive release of bitter and astringent compounds in the tea. Brewing time: Longer brewing times can result in a stronger infusion, intensifying the bitterness and astringency. Amount of tea used: Using too much tea can increase the bitterness…