BloomWellSlimming tea turns bitter mostly from water that is too hot and a steep that runs too long. Research measured bitterness climbing as brew temperature rose.
When a daily slimming tea tastes sharp and drying, the blend is rarely at fault. Bitterness in tea is a brewing setting, and it moves with two dials you already control: how hot the water is when it meets the leaf, and how long the leaf sits in it. Change those and the same tea tastes different tomorrow morning.
Researchers publishing in Food Chemistry: X in 2025 brewed Longjing green tea at 70, 80, 90 and 100 degrees Celsius and scored the result. As the temperature climbed, bitterness rose from 3.13 to 5.17 and astringency from 2.07 to 4.13, while the umami-mellow character fell from 8.10 to 5.60. Same leaf, four cups, four different drinks.
The harshness comes from a family of compounds called catechins, and they are not equal. A 2022 study in Molecules ranked eight of them and found the gallate-type catechins consistently more astringent than the non-gallate ones, led by epicatechin gallate and EGCG. Hot water pulls those harsher ones out first, which is why heat reads as bite on the tongue.
Sencha Tea Bar puts the practical range plainly: brew green tea between 160 and 180 degrees Fahrenheit, steep loose leaf no more than 3 to 4 minutes, and tea bags usually 2 to 3, using one teaspoon of leaf for every 8 ounces of water. Their guide also notes that high temperatures turn tea bitter because polyphenols are released too fast.
Not if the leaves are still in it. A 2024 study in Foods compared rapid and natural cooling of hand-shaken green tea and found the naturally cooled version tasted significantly more bitter and astringent, because the longer contact kept extracting. The lesson is simple. Strain first, then cool. Time in the water is the cost, not time in the glass.
“Bitterness in tea is a brewing setting, and it moves with two dials you already control: how hot the water is when it meets the leaf, and how long the leaf sits in it.”
Two smaller variables change the cup more than people expect. Tap water carries minerals and chemicals that react with tea compounds and can turn the taste sour, per the same brewing guide. And tea bags hold dust and fannings, the lower grade fragments that are more prone to impart a bitter taste than whole leaf.
All Day Slimming Tea is a herbal blend the maker suggests three times daily, described as inspired by a Nicoya recipe from Costa Rica. BloomWell did not create it and makes no health claims about it. If a daily cup is going to sit in your routine, it is worth brewing at a temperature you actually enjoy, so the ritual survives the week.
Nobody repeats a drink they wince at. Getting the water off the boil, watching the clock, and straining on time costs nothing and removes the main reason people quit a tea habit in the first week. Fix the brewing before you decide the blend was wrong. Most bitterness is a setting, and settings are easy to change.
"As brewing temperature increased, the umami-mellow taste weakened from 8.10 to 5.60, while bitterness rose from 3.13 to 5.17 and astringency from 2.07 to 4.13, across four temperatures tested."
Brewing Longjing at 100C instead of 70C changed the cup: bitterness scored 3.13 rising to 5.17, astringency 2.07 to 4.13, per Food Chemistry: X. [1]
Bitterness and astringency scores climbed steadily from 70C up to 100C.
Loose leaf no more than 3 to 4 minutes; tea bags usually 2 to 3.
Naturally cooled tea tasted more bitter than rapidly cooled tea.
| Dial | Bitter setting | Softer setting | Why |
|---|---|---|---|
| Water heat | Full boil, 100C | 160 to 180F | Faster polyphenol release |
| Steep time | Past the 3-4 min mark | 3 to 4 minutes | Longer contact extracts more |
| Cooling | Cool with leaves in | Strain, then cool | Contact keeps extracting |
| Leaf grade | Dust and fannings | Whole loose leaf | Fragments taste harsher |
Usually water that is too hot or a steep that ran too long. Research on Longjing tea measured bitterness scores rising as brewing temperature climbed from 70C to 100C, with the same leaf.
Brewing guides suggest 160 to 180F for green tea. Sencha Tea Bar notes that high temperatures turn tea bitter because polyphenols are released too fast into the water.
No more than 3 to 4 minutes for loose leaf, and usually 2 to 3 minutes for tea bags, per Sencha Tea Bar. Longer contact keeps pulling out the harsher compounds.
They mask it rather than prevent it. Lowering the water temperature and shortening the steep reduces how much of the bitter compounds enters the cup in the first place.
No. Bitterness reflects brewing conditions, not effect. BloomWell is an editorial brand, not a medical provider, and nothing here diagnoses, treats, cures, or prevents any condition.
The maker sells the tea in single and multi-pouch bundles on their official page.
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