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
65–75 °C
Typically 70 °C
Leaf for 250 ml
7.5–10 g
Typically 8.8 g
Ratio
3–4 g /100 ml
No rinse
Infusion schedule
A session of 3–5 infusions is typical. The schedule below is authored to 4; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 120s
- Infusion 210sShorter than the first — the leaf is already open.
- Infusion 325s
- Infusion 445s
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: 100 ml gaiwan.
Note: Short-steep sencha is a real practice but far less standardised than the western approach; use these as a starting point.
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) · Kyusu brewing (Japanese style) · Flash-chilled iced tea
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.