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
Cold brew steeps longer at room temperature
Recommended starting point
Teapot, gaiwan, or cup capacity
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
Brewing Tips
Use filtered water for best taste
Don't over-steep - it makes tea bitter
Store tea in airtight containers
Good tea can be steeped multiple times
Lower temperature for delicate teas
The Art and Science of Tea Brewing
Why Precision Matters
Tea brewing is both an art and a science. The right combination of leaf-to-water ratio, temperature, and steeping time extracts the perfect balance of flavors, aromas, and beneficial compounds while avoiding bitterness and astringency.
Key Variables
- •Tea-to-water ratio: More leaves = stronger tea with more surface area for extraction
- •Water temperature: Higher temperatures extract faster but can damage delicate compounds
- •Steeping time: Longer steeping increases strength but may introduce bitterness
Tea Processing & Types
Oxidation Levels
- • White: 5-10% oxidized
- • Green: Unoxidized (0%)
- • Yellow: Unoxidized + sealed yellowing
- • Oolong: 15-85% oxidized
- • Black: 90-100% oxidized
- • Dark: Post-fermented
Brewing Styles
- • Western: Less tea, longer steeping
- • Gong Fu: More tea, multiple short steepings
- • Cold Brew: Room temperature, extended time
How This Calculator Works
Our tea brewing calculator uses traditional brewing ratios and temperatures refined over centuries of tea culture. The calculations are based on optimal extraction parameters for each tea type, considering oxidation levels, leaf processing, and desired strength.
Based on traditional ratios (2-10g per 100ml) adjusted for strength preference
Optimized for each tea type to extract flavor without bitterness
Progressive timing for multiple infusions with diminishing strength