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
12.5–20 g
Typically 15 g
Ratio
5–8 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 1780sHeld over the steam of the lower kettle rather than on the hob. Past about twenty minutes the concentrate turns harsh and no dilution recovers it.
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 pair: water boiling in the lower kettle, leaf and a modest amount of that water in the upper demlik. The upper pot is warmed by steam, which is how it steeps for a quarter of an hour without stewing.
Note: THESE ARE CONCENTRATE FIGURES for the upper pot. A glass is poured concentrate first and then topped from below: roughly one part to two for koyu, one to four or more for açık, judged by the colour through the tulip glass rather than measured. This catalogue’s older western-teapot set for Turkish çay describes the same act with a lighter concentrate, and Turkish households genuinely run both — what settles it is whether a glass poured one to two comes out koyu.
What this does not tell you
These parameters are a synthesis of common practice rather than recorded practice for this specific tea.
How many infusions this tea will give beyond the schedule below is not recorded.
No caffeine estimate is authored for this tea, so the assistant cannot tell you how strong the cup will be in that sense.
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)
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.