Why Is Bitterness In Organic Green Tea Not The Best Quality Indicator?

1. Why Is Bitterness In Organic Green Tea Not The Best Quality Indicator? Do you flinch at the bitterness that assaults your taste bud at the very first sip of your hot cup of organic green tea? One of the biggest myths surrounding green tea is the misconception that bitterness is a quality indicator. The truth, however, is far from this. Green tea enthusiasts often consider bitterness as an indication of quality. A closer look at the art of tea making will rectify the common mistake made due to lack of understanding of leaf materials. First of all, various qualities of organic green tea change completely from one region to another. These qualities include texture, aroma as well as degree of bitterness. It may seem common knowledge in tea making, but widely held notions among common people about organic green tea persists. The truth is that tea leaves are coming from different areas; sometimes temperate with cold winters and sometimes tropical with warm weather throughout. Leaf varieties vary due to temperature and so does the extraction process, thereby altering the taste produced. Secondly, the processing of organic green tea is largely dependent on tea varieties and regions. Skilled tea makers are able to minimize bitterness and infuse sweetness into the bitter leaves produced during the raw material stage. These processing methods are used for maintaining fresh aroma and keeping the flavor balanced. Of course, novice tea makers fail at this while experienced tea makers excel at minimizing bitterness. Experienced tea makers are adept at understanding the nature of cultivation and the best processing techniques to best extract the optimal quality. Thirdly, while the tea makers need to understand how they should process raw material to minimize bitterness, it also depends on how you brew your cup. There might be a variety of things you might be doing wrong that lead to a bitter cup of green tea. The temperature of the water to which you add the green tea plays a huge role in the taste of green tea. The delicate nature of green teas requires around 175 F/80 C for the best results. Therefore, add the tea to boiling hot water. Using too much green tea might also destroy its taste and overpower your taste buds with bitterness. Adding tea leaves to correctly heated water is not enough; you also need to be mindful of how long you are steeping them. Organic Green Tea should be steeped for 3-5 minutes. After that remove the infuser or strain the leaves. Doing it for more than five minutes can result in bitterness. Scientifically, the source of bitterness in green tea often comes from tannin and caffeine. Unlike popular myths, skillfully extracted leaves that are processed by expert tea makers are not bitter. A perfect cup of green tea will uplift your mood and boost your metabolism. Therefore, if you still consider bitterness to be an indicator of quality for green tea, think again.