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
75–85 °C
Typically 80 °C
Leaf for 250 ml
20–30 g
Typically 25 g
Ratio
8–12 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 160sKneaded slowly rather than whisked, into a smooth paste. Foam is not wanted here.
Equipment
- Chawan (matcha bowl)
- Chasen (bamboo whisk)
- Chashaku (bamboo scoop)
Vessel: A chawan and a chasen, worked slowly — koicha is folded rather than beaten.
Note: About 4 g to 40 ml in practice. Only koicha-grade tencha survives this concentration without bitterness, which is what the grade certifies.
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: 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.