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
95–100 °C
Typically 100 °C
Leaf for 250 ml
12.5–20 g
Typically 15 g
Ratio
5–8 g /100 ml
Rinse recommended
Infusion schedule
A session of 8–12 infusions is typical. The schedule below is authored to 7; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 15sRinse — discard. Wakes the roast and rinses dust.
- Infusion 210s
- Infusion 312s
- Infusion 415s
- Infusion 520s
- Infusion 630s
- Infusion 745sExtend steadily from here; the tea gives out slowly.
Equipment
- Gaiwan — A small pot works equally well; the gaiwan is conventional rather than required.
- Fairness pitcher (cha hai)
- Tea tray (cha pan)
- Tea scale
Vessel: 110 ml gaiwan or a seasoned Yixing pot.
What this does not tell you
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) · Gongfu brewing (Yixing pot)
Methods TeaHQ describes but cannot give numbers for
1 of 15 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.