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 recommended
Infusion schedule
A session of 8–15 infusions is typical. The schedule below is authored to 6; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 110sAfter a discarded rinse.
- Infusion 28s
- Infusion 312s
- Infusion 420s
- Infusion 535s
- Infusion 660s
Equipment
- Yixing teapot
- Fairness pitcher (cha hai)
- Tea tray (cha pan)
Vessel: Unglazed yixing clay, which holds heat better than porcelain and absorbs oils from the tea over time. One pot should be kept to one category — the absorption that helps a dedicated pot ruins a shared one.
Note: Close to the gaiwan schedule by design. The clay changes heat retention and mouthfeel rather than the extraction targets, so the times are near-identical and the vessel is the variable.
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: Gongfu brewing (gaiwan) · 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.