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
0–5 °C
Typically 2 °C
Leaf for 250 ml
15–30 g
Typically 20 g
Ratio
6–12 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 13600sTimed by the ice rather than by the clock. Anything from half an hour to a couple of hours depending on the room, and it is finished when the ice is.
Equipment
- Shiboridashi
- Glass teapot
- Houhin
Vessel: A lidded dish or a shiboridashi with the ice heaped straight onto the dry leaf. No water goes in at any point; adding some turns this into an ordinary cold brew.
Note: Shaded leaf gives the most from this of anything in the catalogue, and what comes out is sweet and savoury with almost no astringency behind it. The ratio is against the water the ice melts into, not against a cup — a generous handful of ice yields a few sips. Brew the leaf conventionally afterwards, because almost all of its hot-water extraction is still there.
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) · Kyusu brewing (Japanese style) · Gongfu brewing (gaiwan) · Low-temperature brewing (gyokuro style)
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.