Why Your Tea Turns Bitter—And How to Fix It
Let’s talk about the moment your favorite tea transitions from sublime to soured. You’ve mastered the pour, the heat, the ritual—but once you’ve sipped past the halfway mark, that once-delicious brew becomes a bitter punch to the palate. It’s a common frustration, especially with delicate teas like oolong orange blossom, where balance is everything. The culprit? A steeping process that’s gone too far. Tea’s bitterness stems from tannins, the same compounds that give wine its edge. In oolong, which sits between green and black tea in oxidation, these tannins are both a feature and a foe. Oversteeping allows them to…
