Set up the brew
Write down leaf mass, water volume, temperature and time. Separate bitterness from drying sensation, and note whether the problem appears immediately or only after several infusions.
Method, step by step
First shorten contact time and decant completely. If still sharp, lower temperature for delicate leaf or reduce leaf in a mug. Try fresh water with moderate mineral content. Sift out excessive dust when appropriate.
How to adjust by taste
If sweetness and aroma return, the tea was over-extracted. If an unpleasant roughness persists across gentle parameters, the limitation may lie in raw material, processing or storage rather than brewing skill.
Practical guidance
Repeat the same tea three times: original recipe, half the time, then half the time with water 10°C cooler. Keep leaf and volume fixed so the cause becomes visible.
Identification and caution
Do not use health claims to excuse unpleasant or contaminated tea. Mold, chemical odor and persistent storage defects are reasons to stop drinking, not brewing challenges.