Tea Brewing Calculator
Perfect your tea brewing with precise measurements, temperatures, and steeping times
Brewing Parameters
Fully oxidized tea with robust flavor and highest caffeine content
Perfect for single servings and tea bags - Ceramic or porcelain recommended
Cold brew steeps longer at room temperature
Water quality affects extraction efficiency and taste
Recommended starting point
Older tea may need more leaves for optimal strength
Recommended: 237ml (1 cup)
Brewing Recipe
Steeping Times:
Step-by-Step Instructions:
- 1.Measure 7.1g of black tea leaves (about 2.8 teaspoons)
- 2.Heat water to 95°C (203°F)
- 3.Pour hot water over tea leaves in your brewing vessel
- 4.Steep for 1h 30min, then strain and serve
- 5.For additional infusions, use the same leaves with times: 2h, 3h
black Tea Benefits
High in antioxidants
Supports heart health
Energy boost
May improve focus
Flavor Profile: Bold, malty, sometimes smoky flavor
Temperature Guide
Quick Brewing Comparison
Pro Brewing Tips
Use filtered water for best taste
Don't over-steep - it makes tea bitter
Lower temperature for delicate teas
Store tea in airtight containers
Good tea can be steeped multiple times
Use a scale for precise measurements
The Complete Science of Tea Brewing
Tea Chemistry & Extraction
Primary Compounds
- Polyphenols (15-30%): Antioxidants providing astringency and bitterness
- Amino Acids (1-5%): L-theanine creates sweetness and umami taste
- Caffeine (2-5%): Natural stimulant, varies by tea type
- Essential Oils (0.01%): Volatile compounds creating aroma
- Carbohydrates (25%): Natural sugars providing sweetness
Extraction Science
Tea extraction follows principles of molecular diffusion. Different compounds extract at different rates:
- • 0-30 seconds: Caffeine, amino acids (sweet, umami)
- • 30-90 seconds: Light polyphenols (balanced flavor)
- • 90+ seconds: Heavy tannins (astringency, bitterness)
Advanced Brewing Variables
Temperature Impact
- 60-70°C: Gentle extraction, preserves delicate compounds
- 75-85°C: Optimal for green and white teas
- 90-95°C: Good balance for oolong teas
- 95-100°C: Full extraction for black and dark teas
Water Quality Effects
- pH Level: 6.5-7.0 optimal for best extraction
- Mineral Content: Some minerals enhance, others mask flavor
- Chlorine: Can create off-flavors, filtration recommended
- TDS (Total Dissolved Solids): 150-300 ppm ideal
Tea Processing Impact
Altitude & Environment
Storage & Age Impact
How Our Calculator Works
Intelligent Adjustments
Our calculator uses scientific brewing ratios refined over centuries, then applies intelligent adjustments based on:
- • Water quality and mineral content
- • Altitude compensation for boiling point
- • Tea age and storage conditions
- • Vessel material and thermal properties
- • Desired strength and brewing style
Physics-Based Cooling
Water cooling calculations use Newton's Law of Cooling with adjustments for:
- • Surface area (vessel diameter)
- • Ambient temperature
- • Water thermal properties
- • Altitude-adjusted boiling point
- • Heat transfer coefficients
Tea Quality Recognition Guide
Visual Quality Indicators
High Quality Signs
- • Whole, unbroken leaves of uniform size
- • Natural color without artificial brightness
- • Pleasant, distinct natural aroma
- • Leaves don't crumble when touched
- • Minimal stems, twigs, or dust
Quality Warning Signs
- • Lots of dust, fannings, or broken pieces
- • Dull, faded, or artificial colors
- • Musty, stale, or absent aroma
- • Leaves crumble easily
- • Excessive stems or foreign matter
Brewing Quality Assessment
During Brewing
- • Leaves unfurl and expand in water
- • Clear, aromatic liquor (not murky)
- • Natural color development
- • Consistent extraction across infusions
Taste Profile
- • Balanced flavor without harsh notes
- • Complex taste that changes over time
- • Pleasant aftertaste and mouthfeel
- • Multiple successful infusions
Brewing Troubleshooting Guide
Common Problems & Solutions
Tea Too Bitter/Astringent
Causes: Over-steeping, water too hot, too much tea
Solutions:
- Reduce steeping time by 30-60 seconds
- Lower water temperature by 5-10°C
- Use less tea (reduce by 10-20%)
- Try shorter multiple infusions
Tea Too Weak/Flavorless
Causes: Under-extraction, old tea, poor water quality
Solutions:
- Increase tea amount by 20-30%
- Extend steeping time
- Use hotter water (if appropriate for tea type)
- Check tea freshness and storage
Optimization Tips
Perfect Extraction
- • Start with recommended parameters, then adjust
- • Taste after minimum steeping time
- • Keep detailed brewing notes
- • Experiment with multiple short infusions
- • Pre-warm your brewing vessel
Advanced Techniques
- • Rinse tea leaves briefly before first infusion
- • Use a scale for precise measurements
- • Time infusions with a stopwatch
- • Consider vessel material (clay vs porcelain)
- • Adjust for seasonal tea variations