It is usually over-extraction
Tea naturally contains compounds that create bitterness and astringency. Fine grades extract quickly, so a whole-leaf method can easily overbrew CTC.
Check time first
Time the brew from the moment leaf meets hot water. If the pan simmers unattended, briskness can become a dry, gripping finish. Shorten the brew in 15–30 second steps.
Then check quantity and water
Too much tea exaggerates bitterness. Use fresh water and remove the leaves when the cup is ready. Sugar or extra milk may cover harshness but will not correct the extraction.
Questions readers also ask
Does longer boiling mean stronger tea?
It increases extraction, but after a point strength becomes harshness.
Can milk remove bitterness?
It can soften perception, but correcting time and quantity produces a cleaner cup.
Sources and further reading
- Tea Board India — Tea Board India, accessed 2026-09-04
- Manual of Methods of Analysis: Tea, Coffee and Chicory — Food Safety and Standards Authority of India, accessed 2026-09-04