It's Not Bitter, You're Just Brewing It Wrong. The Truth About Green Tea

I love talking about green tea. Maybe it’s because it’s been so misunderstood, so underappreciated, or just so badly brewed that I feel as though I have a duty to defend and educate. If you’ve ever joined me at one of our tea parties, you’ve probably heard me passionately defend the good ol’ green. Somewhere along the way, green tea got a bad rap. People wrinkle their noses and say it tastes bitter or downright bad. I get it. I used to think the same. But the problem isn’t the tea itself, it’s how it’s made.

If your experience with green tea has been anything less than lovely, chances are it wasn’t brewed properly or it wasn't from a good source. That’s not your fault. No one tells us there’s a method to the magic. Most of us know to toss a tea bag into a mug, pour boiling water over it, and walk away. Come back five or ten minutes later and what awaits you is a murky mess.

Maybe you used water straight from the kettle at a rolling boil, which scorches the delicate leaves and pulls out all the bitter notes. Or maybe you grabbed a cheap, dusty tea bag from the store shelves filled with broken fragments and stems, what's left after the good stuff is already gone. The result? A cup that tastes like regret and a thought that healthy tastes bad.

Here’s the good news: green tea isn’t hard to get right. In fact, with just a few small tweaks, it can become one of the most refreshing, calming, and health-nurturing drinks in your day. So let’s demystify the process.

How to Brew the Perfect Cup of Green Tea, Every Time:

1. Start with quality tea. Whether it’s loose leaf or a good-quality sachet, look for green tea that smells fresh and vibrant. Whole leaves or large cut leaves are ideal. They hold their flavor and nutrients better than powdery remnants.
2. Use cooler water. This is where many people go wrong. Green tea loves gentle heat, not boiling rage. Aim for around 160°F to 180°F (that’s when small bubbles start to form but before a full boil). If you don’t have a thermometer, just let your boiled water sit for about three minutes before pouring.
3. Time it right. Steep for 1 to 3 minutes, depending on how strong you like it. Start light; you can always go longer next time. Over-steeping brings out bitterness, while a short steep highlights the tea’s natural sweetness and soft earthiness.
4. Sip and enjoy. No need to drown it in honey or lemon. If you choose, a little drizzle of local honey can complement the taste beautifully. If brewed right, green tea alone should taste fresh and smooth with a sweet finish that lingers gently.

Good quality green tea can actually be brewed up to four times! So save those steeped leaves and enjoy again and again. As I continue sharing The Green Tea Practice in the coming weeks, I invite you to reconsider how you think about this ancient healing beverage. With the right approach, it can become a small sacred ritual in your day, a moment of calm, clarity, and care. And who doesn’t need more of that?

Want to join me on this journey of quiet health and joy? Subscribe to keep sipping The Green Tea Practice together, one calming cup at a time.