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How to brew green tea
The secret to green tea is cooler water (160-180°F, never boiling) and a short 1-3 minute steep. Here's the temperature, timing, and leaf amount that keep it from turning bitter.
The secret to good green tea is heat and time: use water around 160–180°F (70–80°C), never boiling, and steep just 1–3 minutes. Boiling water and long steeps are exactly what make green tea bitter. Use about 1 teaspoon of loose leaf (or one bag) per cup, and you'll get a sweet, fresh cup instead of an astringent one.
The green tea cheat sheet
| Variable | Green tea target | Why |
|---|---|---|
| Water temp | 160–180°F (70–80°C) | Above this scorches the leaf and releases bitter catechins |
| Steep time | 1–3 minutes | Longer over-extracts and turns astringent |
| Leaf amount | ~1 tsp (2 g) per cup | More leaf, shorter steep beats less leaf, longer steep |
| Re-steeps | 2–3 times | Good green leaves give several infusions |
Getting the temperature right without a thermometer
Boil the kettle, then let it sit for 2–3 minutes before pouring — that drops boiling water into the green-tea range. Or add a splash of cold water to the cup first. The goal is hot, not scalding: if steam is billowing violently, it's too hot.
Why green tea goes bitter
Green tea is only lightly oxidized, so it keeps fresh catechins that taste smooth in cool water but harsh when scorched or over-steeped. Two fixes cover almost every bitter cup: lower the temperature and shorten the steep. For why green differs from black in the first place, see what is tea oxidation and green tea vs black tea.
Re-steeping
Quality loose green tea is a bargain because you can steep it 2–3 times. Add 15–30 seconds to each subsequent steep. For matcha, the rules are different — you whisk the whole powder rather than steep leaves; see matcha vs green tea. For every tea's ideal temperature, see our tea brewing temperature guide.
Frequently asked questions
What temperature should green tea be brewed at?
Around 160-180°F (70-80°C) — hot but not boiling. Boiling water scorches the delicate leaf and pulls out bitter compounds. Let a boiled kettle rest 2-3 minutes before pouring.
How long should you steep green tea?
Just 1-3 minutes. Longer steeps over-extract and turn the cup astringent. If you want it stronger, use more leaf rather than a longer steep.
Why is my green tea bitter?
Almost always because the water was too hot or you steeped too long. Lower the temperature to about 175°F and keep the steep under 3 minutes.
Can you re-steep green tea?
Yes — good loose green tea gives 2-3 infusions. Add about 15-30 seconds to each subsequent steep.
Sources
- Brewing temperature and catechin extraction in green tea · ScienceDirect (Elsevier)