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
70–80 °C
Typically 75 °C
Leaf for 250 ml
5–10 g
Typically 7 g
Ratio
2–4 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 130sWhisking time rather than steeping time — around 2 g of powder into 70 ml of water.
Equipment
- Chawan (matcha bowl)
- Chasen (bamboo whisk)
- Chashaku (bamboo scoop)
Vessel: Wide bowl; a mug is too narrow for a whisk to work in.
What this does not tell you
How many infusions this tea will give beyond the schedule below is not recorded.
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.