How should I brew this loose-leaf green tea with ginger so it does not taste bitter?

This tea is a loose-leaf blend of Hunan green tea and dried ginger root, and the source specifically notes that boiling water can make green tea taste bitter. A practical approach is to heat fresh water to roughly 80–85°C (let boiling water cool for a few minutes) before pouring it over the leaves. Using a teapot, infuser or strainer suited to loose leaf gives the leaves room to open, which the product description highlights as a benefit over tea dust in bags because flavour develops with more nuance.

For amount, a common starting point with loose green tea is about 1 teaspoon of leaf per 200 ml cup, then adjust to taste. Steep for around 2–3 minutes for the first infusion; longer steeping tends to pull out more astringency from green tea. Because ginger pieces are included, the cup will have a light golden-green colour, grassy tea notes and a mild spicy finish rather than a sharp bite if the temperature is controlled.

You can re-infuse the same leaves once or twice, often with slightly longer steeping, since loose leaves typically yield more than one cup. After brewing, store any unused dry tea in a closed container away from light, heat and strong smells so the green tea and ginger keep their aroma. If you are sensitive to caffeine, note this blend contains caffeine from the tea leaves and is better suited to morning or daytime breaks than late evening.