Great tea is often ruined not by bad leaves, but by small, avoidable habits. Here are the mistakes we see most often — and how to fix them.
Using Boiling Water for Everything
Green and white tea scorch easily in fully boiling water, turning bitter and flat instead of sweet and fresh. Let water cool slightly before pouring over delicate leaves.
Steeping Too Long
Oversteeping is the single fastest way to make good tea taste bad, pulling out excess tannins and bitterness. When in doubt, steep shorter and adjust upward next time — you can always steep longer, but you can't undo an oversteeped cup.
Using Too Little Leaf
Many drinkers underestimate how much loose leaf a proper cup needs, leading to thin, weak tea. A rough guideline is one to two teaspoons per 8 ounces of water, adjusted to taste.
Reusing the Same Water Temperature for Every Tea
Treating all tea the same, temperature-wise, guarantees some teas will taste wrong. Match water heat to the tea type, not the other way around.
Forgetting to Warm the Vessel
A cold gaiwan or teapot drops water temperature the instant it's poured. A quick rinse with hot water first keeps your first steep at its intended temperature.