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
3–8 °C
Typically 5 °C
Leaf for 250 ml
5–7.5 g
Typically 6.3 g
Ratio
2–3 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 118000sFive hours, and the shortest cold brew here. Past about seven the tea stops gaining and starts tasting of the refrigerator.
Equipment
- Glass teapot
- Cold brew bottle
- Plastic teaware — Most cold-brew bottles and travel brewers are heat-tolerant plastic: light and unbreakable, and a surface that takes up aroma from smoky, roasted and heavily scented teas.
Vessel: A sealed jug. Roasted leaf floats badly at first and then sinks; give it a shake.
Note: The most leaf and the least time of the cold-brew variants, and both follow from the roasting. Firing the leaf drives off much of the amino-acid sweetness that cold water is good at collecting and replaces it with roast aromatics that are only weakly water-soluble at low temperature, so the result is light, toasty and pale rather than thick and savoury. It is a genuinely good summer drink and it is not what a cold-brewed sencha tastes like, which is worth saying because the packets rarely do.
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.
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) · Kyusu brewing (Japanese style) · Gongfu brewing (gaiwan) · Tea bag brewing
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.