Brew assistant
Pick a tea and a brewing style. Everything below is transcribed from that tea's own authored parameters — nothing is scaled from another style, because a ratio and a steep time do not transfer between styles.
Water temperature
88–96 °C
Typically 92 °C
Leaf for 250 ml
10–17.5 g
Typically 13.8 g
Ratio
4–7 g /100 ml
No rinse
Infusion schedule
This style is authored as a single infusion. A second steep from the same leaf will be thinner rather than merely weaker.
- Infusion 1900sFifteen minutes in the upper pot over the water boiling below, with the leaf never coming to a boil itself. Poured as a concentrate and cut with water from the lower pot in the glass.
Equipment
- Çaydanlık (Turkish double kettle)
- Tea glass
- Tea strainer
- Enamelled steel teaware — Enamelled steel is a common material for the double kettle: inert and easy to clean, and brittle enough that a chip starts rust under the coating.
Vessel: The stacked double pot. The upper pot is heated only by the steam and vapour from the lower one, which is what holds the concentrate below boiling for the whole steep.
Note: The double-pot service is Turkish in origin and is used across the Caucasus and into Iran, where the leaf is more often Ceylon than the domestic Black Sea tea a Turkish household uses. Ceylon takes the long hot hold better than a finer tea does — it stays bright rather than turning dull, which is why it travelled into a service designed around a different leaf.
What this does not tell you
These parameters are a synthesis of common practice rather than recorded practice for this specific tea.
Leaf weight is a weight. A teaspoon is not — a fluffy white tea and a tightly rolled oolong differ several-fold by volume, so scales beat spoons here.
Other authored styles for this tea: Western brewing (teapot or mug) · Mug infuser brewing · Gongfu brewing (gaiwan) · Hong Kong milk tea (sock-strained) · Flash-chilled iced tea · Tea bag brewing · Sweet tea (American Southern style) · Samovar service · Chai preparation
Methods TeaHQ describes but cannot give numbers for
1 of 28 brewing methods have no authored parameters on any tea. They are listed rather than hidden: the method exists and is described, the numbers are simply not written yet. Nothing here is estimated from a neighbouring style.
- Herbal infusion (tisane)
Herbal infusion is on that list for a second reason as well: the herbal catalogue is two records held in review, so there is nothing to brew even once parameters exist.