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
7.5–12.5 g
Typically 10 g
Ratio
3–5 g /100 ml
No rinse
Infusion schedule
This style is authored as a single infusion. A second steep from the same leaf will be thinner rather than merely weaker.
- Infusion 1480sBoiled hard for several minutes, then poured back and forth through the cloth bag from pot to pot before a final rest over low heat. A decoction rather than a steep.
Equipment
- Tea sock (cloth filter bag)
- Brewing saucepan
- Stainless steel teapot — The service pots behind a cha chaan teng counter are steel, kept hot and poured fast.
Vessel: Two pots and a long cloth bag. Each pass through the cloth filters the fines out, aerates the liquor and works it through the bed of leaf held in the bag, which is an extraction in its own right — pouring through once and stopping skips the step that makes the drink. Rinse the cloth in water only; detergent stays in it and comes back in the next batch.
Note: Tea extraction only; evaporated milk and sugar are added at service and their proportions live in the drink record. The blend matters more than the ratio here — fine broken leaf and dust for strength and colour against coarser leaf for body — and each shop guards its own, so this is a synthesis of a family of formulations rather than any one of them. Whole leaf cannot reach this concentration at all.
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) · Tea bag brewing · Sweet tea (American Southern style) · Chai preparation
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.