Green tea is very bitter and yellowish once brewed, most likely due to the brewing time is too long.

The tea leaves contain a variety of substances, and when the tea leaves come into contact with hot water, these substances are in the process of continuous release.

If the steeping time is appropriate, then the release of substances in a reasonable interval, this time to caffeine, tea polyphenols as the representative of the release of bitter and astringent substances is not much, not enough to cover over the theanine, green tea is fresh and refreshing to drink.

If the steeping time is too long, then the release of substances will exceed the standard, especially the content of bitter and astringent substances more than the standard range, the tea soup will become bitter and astringent, and in the end it becomes difficult to taste.

Green tea is yellow, the reason is that a large amount of internal chlorophyll release, indicating that the steeping time is too long.

Even chlorophyll is released in large quantities, not to mention the bitter and astringent substances, so it is normal for the tea to be strong and bitter.

So if you want to avoid making green tea bitter, you can refer to the following methods.

Firstly, when using a glass, mug or thermos to brew green tea, you need to pay attention to the amount of tea you put in.

Most of these cups can not do the separation of tea and water, tea will inevitably be in contact with hot water for a long time, so the amount of tea should be "less should not be more".

200ml glass cup, put 1-1.5 grams of green tea chances.

Because of the small amount of tea, even if a long time steeping, it is not easy to make the tea bitter.

Secondly, when using a gaiwan to brew green tea, you need to pay attention to the brewing time.

According to the standard ratio of tea brewing in a gaiwan, you need to put 5 grams of dry tea into a 110ml gaiwan.

With a large amount of tea, it is not possible to steep for a long time like in a glass cup, so learn how to brew with a quick release of water.

From the time of filling boiling water to pouring out most of the tea broth, the time control is within 7-8 seconds, which can be extended to 10 seconds for novices.

Don't look at the short time, but for a high-quality green tea, a few seconds is enough to release enough internal qualities to brew a cup of fresh and refreshing tea.

On the contrary, if the steeping time is too long, it is easy to make the tea bitter.

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