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
98–100 °C
Typically 100 °C
Leaf for 250 ml
12.5–17.5 g
Typically 15 g
Ratio
5–7 g /100 ml
Rinse traditional, optional
Infusion schedule
A session of 6–10 infusions is typical. The schedule below is authored to 7; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 110s
- Infusion 28s
- Infusion 312s
- Infusion 418s
- Infusion 530s
- Infusion 645s
- Infusion 770s
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
Note: Full boiling water, unlike most oolong. Roasted Wuyi tea needs the heat to open.
What this does not tell you
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: Gongfu brewing (Yixing pot) · Western brewing (teapot or mug)
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.