Green Tea

Astringency usually comes from too much tea, too long contact, or too fine a tea grade extracting tannins. Strain immediately and let it rest a day; sometimes the harsh edge softens slightly. The real fix is blending down with uninfused base and rebalancing sweetness.

For recovery, add sweetness in small steps and consider a tiny vanilla or citrus zest lift to round the palate. Avoid adding more tea to “improve flavor”—it usually increases tannin.

Common mistakes include squeezing tea bags and using matcha powder (hard to filter). Flavor impact should be clean and aromatic, not drying. Store cool and dark; tea bitterness can feel more prominent as aroma fades.

Green tea leaves are easier for clean infusions and clearer bottles. Matcha is powdered leaf, so it delivers strong flavor and color but tends to stay suspended, creating haze and grit that’s hard to filter. If you want clarity and a refined profile, use leaf green tea.

If you want a “latte-style” or dessert cordial with intentional cloudiness, matcha can work—just accept the texture and consider a cream liqueur route. Dose matcha carefully and mix thoroughly; filter expectations should be lower.

Common mistakes include treating matcha like leaf tea and steeping too long. Flavor impact: leaf tea is bright and clean; matcha is intense, grassy, and creamy-dense. Store cool and dark; both fade with light.

Green tea extracts fast, and bitterness rises sharply if you over-steep. Use a clean base spirit at 40–50% ABV and start with a gentle dose: 5–15 g tea per liter (or 5–10 bags). Taste at 15 minutes, then at 30–60 minutes; many green-tea infusions are best between 20–90 minutes.

For more control, cold-infuse the tea in alcohol in the fridge and strain once aroma is fresh and grassy-sweet. Sweeten after straining—sugar can hide bitterness but also mutes the delicate top notes if added too early.

Common mistakes include steeping for hours, using boiling-hot tea concentrates, or using cheap tea that tastes dusty. Flavor impact should be fresh, slightly vegetal, and clean. Store cool and dark; tea aromatics fade with light and oxygen, so bottle small once opened.