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
65–75 °C
Typically 70 °C
Leaf for 250 ml
8.8–12.5 g
Typically 10 g
Ratio
3.5–5 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 175sWater into the pot first if it came straight off the boil.
- Infusion 220s
- Infusion 345s
Equipment
- Kyusu
- Dobin
- Yunomi (Japanese teacup)
- Thermometer
- Brewing timer
- Kyusu filter — The filter built into the pot is the property that most decides whether it suits your tea: sasame, obiami and drop-in basket differ mainly in filtration area.
- Yuzamashi (water cooler) — A wide shallow vessel drops boiled water fast and repeatably before it reaches leaf that would scorch.
Vessel: An ordinary kyusu, drained completely.
Note: Leaf sold for cold brewing is sencha, and it makes an entirely ordinary hot cup — the packaging names a method rather than a grade. This set exists because a tea whose record answers only 'cold' implies the leaf is unsuitable hot, which is not the case. What is true is that leaf cut or sifted small for faster cold extraction runs a little quicker hot as well, so the times here are at the short end.
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: Cold brew tea · Gongfu brewing (gaiwan) · Ice steeping (kōridashi)
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.