From Bitterness to Sweetness: Discovering the Joy of Tea’s Natural Flavours

Tea and I didn’t always get along. When I was younger, green tea felt overwhelmingly bitter, with too much astringency for my taste. In 2018, I began drinking chamomile, calendula, and some herbal blended teas as part of my herbalism studies. This was my first step into a world beyond bitterness—a journey that took me from exploring new teas to immersing myself in tea courses and discovering the natural sweetness and depth each tea could offer.

By 2023, after attending a Master tea course, learning the general of all kinds of tea all over the world and followed by diving deeper into Japanese tea, I discovered Gyokuro and Sencha, with their delicate sweetness and refined aroma. Now, each morning with a warm bowl of matcha has become a calm, special moment just for me.

Then, in April 2024, I had the chance to stand amidst ancient tea forests in Vietnam, where my love for tea was rekindled with an intensity like meeting an old friend. I encountered Vietnamese teas like Mao Cha and Yabao Golden Bud, with wild orchid scents and a gentle, lingering sweetness that filled my heart. The Pu-erh tea, smoked in bamboo, also offered a unique, earthy experience, with faint hints of smoke, soil, and forest flowers. Each cup became more than just a drink—it was a serene experience that felt like touching nature itself. I could almost imagine the cool, fresh air of Hà Giang! 😅

The bitterness and astringency of tea seemed to fade away, replaced one day by a subtle sweetness. This sweetness wasn’t just from the tea leaves; it came from the journey itself. Every moment—from opening the tea container, breathing in the sweet aroma of the dried leaves, pouring the water, waiting, then finally tasting—filled my heart with warmth and love. That sweetness was no longer just a flavour; it was the sweet simplicity of my love for tea—a gentle, peaceful, and joyful love.

The true sweetness of tea is a gift of nature, a harmony of theanine’s calming presence and polyphenols that evolve through each stage of processing, creating delicate, nuanced notes. Not every cup of tea is sweet at first, but when you find it, that sweetness becomes a small, simple joy, bringing a bit of peace to each day.

Understanding the Sweetness of Tea: Nature’s Gift in Every Sip

Tea’s natural sweetness has a fascinating origin, shaped by the plant’s natural compounds and the way each tea is grown, processed, and prepared. Here’s what brings that sweet touch to every cup:

• Amino Acids (Theanine): Found in abundance in teas like Gyokuro and Sencha, theanine not only adds a hint of sweetness but also balances bitterness, creating a smooth, layered flavour that feels almost like comfort in a cup.

• Polyphenols (Catechins): These powerful antioxidants are often associated with bitterness, but in teas like black and oolong, they undergo transformations during processing, creating a mild, pleasant sweetness.

• Processing Magic: Different processing methods—like the drying and fermentation of black and oolong teas—can transform the natural compounds in tea, drawing out subtle sweetness and complexity in the flavour profile.

• Youth and Timing: Younger leaves, picked in spring, have more theanine and fewer polyphenols, giving them a natural sweetness that makes each sip smooth and gentle.

Tea’s sweetness isn’t always obvious, but as I’ve learned, it’s worth discovering. From the gentle, floral fragrance of Vietnamese teas to the rich, smoky tones of teas roasted in bamboo, every tea has its own unique sweetness—a sweetness that can turn each moment into something mindful and joyful.

Now, tea has transformed from a bitter taste to a beloved ritual, bringing beauty, comfort, and happiness into my everyday life.