The most common mistake with green tea is water that's too hot — at 100°C, the leaves release excess tannins and the taste turns bitter and harsh. The ideal temperature is 75-80°C, meaning boiled water left to cool for 2-3 minutes before pouring.
For one tea bag or teaspoon of leaves per 200 ml of water, the right steeping time is 2-3 minutes. Beyond that, bitterness builds up quickly; less than that, the flavor stays too subtle.
For whole leaves, like Himalayan Green Tea – Loose Leaf, you can re-steep the same leaves 2-3 times, each round bringing out slightly different notes. If you prefer a quicker ritual, the instant KYUFI mint version is ready in 20 seconds, no temperature-watching required.
