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
80–88 °C
Typically 84 °C
Leaf for 250 ml
1.5–2.8 g
Typically 2 g
Ratio
0.6–1.1 g /100 ml
No rinse
Infusion schedule
This is a multi-infusion style. The schedule below is authored to 1 infusions; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 1210sThree and a half minutes. The scent arrives before the tea does and the first sip is mostly aroma, which is the point.
Equipment
- Travel infuser bottle
- Vacuum flask
- Chinese lidded mug — The lid holds heat through a long slow drink and, tilted, holds the leaf back while you sip — which is why the inner basket is optional.
- Double-walled glass — An air gap keeps the outer skin holdable while leaf sits in near-boiling water all morning.
- Hot water boiler — Topping up all day needs hot water available all day, which is what the insulated boiler is for.
Vessel: A glass with a lid if one is available, or a saucer over the top for the first few minutes. The aromatic fraction is volatile and an open glass loses a good deal of it in the first minute — this is the one grandpa case where covering the vessel is worth the trouble.
Note: Ordinary Chinese green-tea numbers, with one difference that matters: a scented tea keeps giving aroma across a top-up in a way an unscented green does not, because the aromatic material is distributed through the leaf rather than being a first-infusion top note. It is the most rewarding tea in the catalogue to drink from a glass all afternoon and the least rewarding to brew once and discard.
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.
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: Western brewing (teapot or mug) · Gongfu brewing (gaiwan) · Flash-chilled iced tea · Tea bag brewing · Cold brew tea
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.