Bitter
Dry, astringent, at the back of the tongue. From caffeine and catechins.
Bitterness comes from caffeine and catechins. In small amounts it gives structure and freshness; with water that's too hot or steeping too long it takes over.
Often found in
- Assam · Black tea · 90–95°C
Bold and malty, with a full body. Good with a splash of milk. - Sheng pu-erh (raw) · Pu-erh · 90–95°C
Young: fresh, spicy and bitter. Aged: deep, sweet and complex. - Sencha · Green tea · 70–75°C
Fresh and grassy, with umami and a slightly astringent finish. Think spinach and seaweed.