If your chai is turning out bitter, it’s likely due to a few key factors during the preparation process. While a slight bitterness is natural due to the tea’s caffeine and polyphenols, over-brewing, improper spice ratios, or the quality of your ingredients can make the bitterness more pronounced.
Don’t worry though – the solution is simple. In this guide, we’ll walk you through the common reasons behind the bitter taste of chai and how to easily fix them, so you can enjoy a perfect cup every time.
Is Chai Supposed To Be Bitter?
Chai can have a natural bitterness due to caffeine, catechins, and polyphenols.
Caffeine, known for its bitterness, can vary based on factors like soil quality and rainfall. Catechins and polyphenols, found in abundance in black tea, contribute to its astringency.
Over-brewing or using too many spices can intensify the bitterness, so adjusting the brewing time and spice amounts can help achieve a smoother taste.
What Are The Causes Of Your Bitter Chai?
Chai is one of those comforting drinks that can brighten your day, but when it turns bitter, it can be a real letdown. If you’ve found your chai unexpectedly sharp or astringent, there are several factors that could be at play. Here are the most common causes that make your chai turn bitter:
1. Too Many Tannins from the Tea Leaves
What it is
Tannins are natural compounds in tea leaves that give structure and boldness — but too much of them makes your chai bitter and astringent.
Why it’s happening
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When you boil or over-steep tea leaves (or tea bags), you extract more tannins.
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Black tea (especially Assam or CTC tea used in chai) is rich in these bitter compounds.
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Studies show that tannins like theaflavins increase with longer steeping and higher temps (Journal of Food Science, 2006).
How to fix it
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Steep tea for 3–5 minutes max.
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Simmer gently instead of boiling hard.
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Use less tea if you're brewing a small amount.
Here’s our guide on: How real chai tea should taste like
2. Boiling the Tea for Too Long
What it is
Chai is often brewed by boiling tea, milk, water, and spices together. That sounds cozy — but overdoing the boil can go bitter fast.
Why it’s happening
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Boiling tea leaves breaks down good flavor compounds and releases harsh polyphenols.
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Water at or above 100°C extracts more bitterness, especially with prolonged heat (Int’l Journal of Tea Science, 2011).
How to fix it
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Bring water/milk to a boil before adding tea. Then simmer for just a minute or two.
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Don’t walk away and let it boil forever — bitterness builds up quickly.
Explore more: How to make a cup of tea (Simple steps to brew it right)
3. Overdoing the Spices
What it is
Spices like clove, black pepper, and cardamom are the soul of chai — but too much of them (or cooking them too long) can turn the flavor overly spicy, sharp and then turn bitter.
Why it’s happening
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Cloves have eugenol (bitter in high amounts).
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Black pepper has piperine (spicy and bitter).
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Overcooking spices breaks down their oils into harsh-tasting compounds (Phytochemistry Reviews, 2012).
How to fix it
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Use spices in moderation - a little goes a long way.
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Add spices early to infuse flavor, but avoid over-boiling.
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For a smoother taste, crush whole spices just before using instead of using powders.
4. Using Low-Quality Tea
What it is
Not all tea is created equal. Cheaper teas (especially tea bags) often contain “dust” or very fine particles.
Why it’s happening
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Tea dust releases bitterness faster because of its high surface area.
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Low-grade tea has fewer natural oils and more tannins.
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Research shows that tea bags are more bitter than loose-leaf (Institute of Food Technologists, 2015).
How to fix it
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Switch to loose-leaf black tea, preferably Assam or Darjeeling.
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Use CTC tea if you like strong chai, but measure carefully.
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Always store tea in a cool, dry place - stale tea = bitter tea.
5. Not Enough Milk or Sweetener
What it is
Milk and sugar aren’t just for taste — they chemically balance the bitterness in chai.
Why it’s happening
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Milk proteins (casein) bind to tannins, reducing their bitter edge (Food Chemistry, 2014).
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Sugar helps mask bitterness by interacting with your taste and trigeminal nerves (yes, it’s real science).
How to fix it
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Don’t skip the milk - use full-fat milk or oat milk for creaminess.
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A bit of sugar, jaggery, or honey can make a big difference.
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Adjust sweetness after brewing, so you don’t mask the natural .
Find out more about milk in chai tea at: Can You Drink Chai Tea Without Milk?
Quick recap: How To Stop Chai From Being Bitter?
If you're in a rush and just need a quick guide to avoid bitter chai, we’ve got you covered. Below is a concise recap of the main causes of bitterness in chai and simple fixes to ensure a smooth, flavorful cup.
This cheat sheet will help you troubleshoot and perfect your chai brew in no time.
| Issue | Why it Happens | Quick Fix |
|---|---|---|
| Over-steeped tea | Too many tannins | Steep 3–5 min, simmer gently |
| Boiled too long | Bitter compounds release | Add tea after boil, simmer briefly |
| Too many spices | Oils break down, taste harsh | Use moderate, whole spices |
| Bad tea quality | More bitterness from dust | Use loose-leaf, fresh tea |
| No milk/sugar | No bitterness balancing | Add both to round out flavor |
Discover A Better Brew With Monk’s Chai
A perfect cup of chai is a beautiful balance of bold, warming spices and the smooth depth of black tea. But when it turns bitter, it can ruin the experience.
Have you ever had a perfect-tasting chai?
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