Many people bring home high-quality Japanese green tea — only to find it tastes bitter or flat. This guide explains why that happens, and how small changes in temperature, timing, and pouring technique can completely transform the flavor. Brewing Japanese green tea is the process of controlling extraction — balancing sweetness (theanine) and bitterness (catechins) through temperature and time. To understand how this fits into the broader system, see Japanese Green Tea Culture, which explains how different teas are shaped by processing and preparation. Brewing Is Extraction Control Japanese green tea is extremely sensitive to temperature and time. A difference ...
