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
12.5–20 g
Typically 16.3 g
Ratio
5–8 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 13000sFifty minutes, the longest ice steep here. Curled pan-fired leaf is closed rather than needled and opens slowly at any temperature, and in melting ice it is slower still.
Equipment
- Shiboridashi
- Glass teapot
- Houhin
Vessel: A shallow lidded dish with the ice piled on the leaf. No water added.
Note: The longest and most heavily leafed ice steep in the catalogue, because this is the most closed leaf shape in the Japanese green family. The result is unlike the steamed teas' — the roasted, faintly nutty note that contact-heat fixation contributes survives the cold and sits under the sweetness, where a sencha at this temperature is almost purely savoury.
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) · 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.