Tea is a world of flavors, sensations, and experiences. But if you’ve ever taken a sip and felt a dry, puckering sensation or a sharp, lingering bitterness, you might wonder—what’s going on? The difference between bitterness and astringency in tea is subtle but important. Understanding these sensations can help you appreciate your loose leaf tea better and fine-tune your brewing tea technique for a smoother, more enjoyable cup.
What Is Astringency?
Astringency isn’t a tea flavor—it’s actually a sensation. It’s that dry, tightening feeling in your mouth, often mistaken for a bitterness taste. This effect is caused by tannins, natural compounds found in astringency teas like green teas, white tea, and Dan Cong oolong.
If you’ve ever bitten into an unripe fruit, sipped red wine, or enjoyed a piece of dark chocolate, you’ve experienced astringency. In tea, it adds depth and structure, making the flavors feel more complex. Aged tea like Liu Bao or well-crafted puerh teas can have a balanced astringency that evolves over time.
What Is Bitterness?
Unlike astringency, bitterness is a taste, not a feeling. It’s strong, sharp, and sometimes overwhelming—think over-steeped black tea, strong coffee, or raw kale. In tea, bitterness comes from caffeine and polyphenols, especially when brewing tea too hot or for too long.
While some bitterness can add complexity, too much can ruin the flavor and aroma of your brew. Lower-quality tea, especially broken-leaf varieties, tends to release more bitter compounds, which is why quality tea makes a difference.
Bitterness vs. Astringency: Key Differences
| Feature | Astringency | Bitterness |
|---|---|---|
| Sensation or Taste? | A dry, puckering sensation | A strong, sharp taste |
| Main Cause | Caused by tannins | Caffeine, polyphenols |
| Common in | Astringency teas like green teas, white tea, and Darjeeling | Over-steeped or lower-quality teas |
| Enhances? | Tea flavor complexity | Strength and intensity |
What Affects Astringency and Bitterness?
Several factors impact how much astringency or bitterness appears in your tea flavor:
- Style of Tea – Some teas naturally lean more astringent, like green teas, Dan Cong oolong, and Japanese teas, while others, like puerh teas and aged tea, develop smoother, deeper flavors.
- Length of Time – The longer you steep your tea, the stronger the extraction. Over-steeping brings out more bitterness taste, especially in black teas.
- Brewing Tea Temperature – High heat releases more tannins and caffeine. For a smoother taste, tea connoisseurs recommend lower temperatures for green teas and white tea.
- Tea Quality – Whole loose leaf tea releases flavors more gradually than broken-leaf tea, reducing bitterness.
How to Reduce Astringency and Bitterness
If your tea is too sharp or drying, try these simple adjustments:
✔ Use the right water temperature – Brew green teas at 175°F (80°C) to prevent excessive astringency.
✔ Shorten the length of time – Avoid over-steeping, especially for delicate teas like Japanese teas or white tea.
✔ Choose high-quality whole-leaf tea – Better tea equals a better tea drinker experience.
✔ Try a different brewing style – Gong fu cha or tea sets with tea trays allow multiple short infusions, controlling flavor extraction.
✔ Cold brew your tea – A cold brew method extracts fewer tannins, making the tea smoother and more refreshing.
✔ Balance with additions – A touch of honey or milk can help counteract bitterness in black teas.
The Final Sip
Understanding the difference between bitterness and astringency can transform your tasting tea experience. Astringency in tea creates a dry sensation, while bitterness taste is sharp and intense. With the right tea recipe and brewing method—whether it’s gong fu, cold brew, or traditional steeping—you can craft the perfect cup.
No matter what tea you enjoy—whether it’s Japanese teas, Nepali tea, or a fine Dan Cong oolong—understanding these elements will help you brew with confidence. Happy sipping!
