Why Boiling Water Is Screwing Up Your Tea (And How to Fix It)
Real talk: Your tea isn’t tasting bad—it’s just being cooked. Boiling water is the default for most tea drinkers, but that’s not always ideal. The science of brewing is nuanced, and overheating can turn a delicate cup into a bitter mess. Jeannie Liu, founder of Miro Tea in Seattle, explains that tea’s flavor hinges on temperature precision. Over-extraction—when water is too hot—unlocks tannins, catechins, and caffeine, creating astringency and bitterness. Think of it like overcooking vegetables: you lose texture and flavor. Different teas demand different temps. White tea, with its tender young leaves, needs 160–185°F to avoid scorching. Green tea…
