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
80–90 °C
Typically 85 °C
Leaf for 250 ml
7.5–12.5 g
Typically 10 g
Ratio
3–5 g /100 ml
No rinse
Infusion schedule
A session of 3–4 infusions is typical. The schedule below is authored to 3; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 145sWater poured onto the leaf, not the leaf into the water.
- Infusion 220sHotter and much shorter than the first — the leaf is already open.
- Infusion 340s
Equipment
- Kyusu
Vessel: A side-handled kyusu with a fine built-in mesh. Pour to the last drop each time; leaf left sitting in residual water turns the next infusion bitter.
Note: Japanese practice raises the temperature and shortens the steep with each infusion, which is the reverse of the western habit of extending it.
What this does not tell you
These parameters are a synthesis of common practice rather than recorded practice for this specific tea.
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)
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.