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
90–95 °C
Typically 93 °C
Leaf for 250 ml
12.5–17.5 g
Typically 15 g
Ratio
5–7 g /100 ml
Rinse traditional, optional
Infusion schedule
A session of 6–9 infusions is typical. The schedule below is authored to 7; beyond that, extend each steep noticeably rather than repeating the last time.
- Infusion 120sThe pellets need this long simply to begin opening.
- Infusion 215s
- Infusion 320s
- Infusion 430s
- Infusion 545s
- Infusion 670s
- Infusion 7100s
Equipment
- Gaiwan — A small pot works equally well; the gaiwan is conventional rather than required.
- Fairness pitcher (cha hai)
- Tea tray (cha pan)
- Tea scale
Vessel: The leaf expands enormously; fill the gaiwan no more than a third.
What this does not tell you
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) · Cold brew tea · Flash-chilled iced tea
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.