[BREWMENT] Why does green tea turn bitter when I use boiling water?

Boiling water (212°F) is the enemy of delicate teas. High-quality green and white teas contain sensitive Polyphenols and L-Theanine. When exposed to boiling water, these molecules undergo "Thermal Shock," releasing excess Tannins almost instantly. This is why your expensive Matcha or Sencha tastes "grassy" or astringent.

To extract the "Umami" and sweetness, you need to manage the Kinetic Energy of the water. At BREWMENT, we recommend hitting the specific "Activation Point" for each leaf type.

The "Golden Temp" Guide

1. White & Green Tea: 160°F - 175°F (Preserves sweetness and antioxidants).

2. Oolong Tea: 185°F - 195°F (Balances floral notes with body).

3. Black & Herbal Tea: 205°F - 212°F (Needs high heat to break down cell walls).

Use Case: Perfect for health-conscious tea drinkers. Using the correct temperature ensures you get the anti-anxiety benefits of L-Theanine without the bitter "after-kick" of burnt leaves.