{
    "id": 1001660,
    "title": "Brewing calculator",
    "slug": "brewing-calculator",
    "type": "page",
    "url": "https://teas.co.uk/brewing-calculator/",
    "modified": "2026-05-26T02:14:08+01:00",
    "excerpt": "",
    "content_text": "Brew tea by the numbers. Pick what you are making, set how many cups, and the calculator returns the water temperature, steep time and leaf or bag quantity. Numbers are sourced from professional brewing tables (ITC, Camellia Sinensis, JoyOfTea) and cross checked against the supplier guidance on each product page.\n\n1. Tea type\n\nBlack tea (English Breakfast, Assam, Yorkshire, Ceylon)\nEarl Grey (bergamot black)\nGreen tea, Japanese (Sencha, Gyokuro, Bancha)\nGreen tea, Chinese (Dragon Well, Gunpowder)\nWhite tea (Silver Needle, Bai Mu Dan)\nOolong (Tieguanyin, Da Hong Pao)\nPu erh (aged dark)\nRooibos / redbush\nHerbal infusion (peppermint, chamomile, fruit)\nChai (spiced black, milk friendly)\nMatcha (ceremonial grade powder)\n\n2. Cups 200ml per cup\n\n3. Format\n\nLoose leaf\nTea bags\n\n4. Strength\n\nLight (gentle cup)\nMedium (the standard)\nStrong (builders' brew)\n\nYour brew\n\nWater temperature-\nSteep time-\nLeaf or bag quantity-\nTotal water-\n\nBrewing reference table\nIf you prefer a static reference, here are our recommended brewing parameters per tea family:\n\nTea familyWater tempSteep timeLoose leaf per 200ml cup\n\nBlack (Assam, English Breakfast, Yorkshire)95-100\u00b0C3-5 min2.5g\nEarl Grey95-100\u00b0C3-4 min2.5g\nGreen, Japanese (Sencha, Gyokuro)70-75\u00b0C1-2 min2.0g\nGreen, Chinese (Dragon Well, Gunpowder)75-85\u00b0C2-3 min2.5g\nWhite (Silver Needle, Bai Mu Dan)75-85\u00b0C4-5 min3.0g\nOolong85-95\u00b0C3-5 min3.0g\nPu erh (dark, aged)95-100\u00b0C3-4 min3.0g\nRooibos100\u00b0C5-7 min2.5g\nHerbal (peppermint, chamomile, fruit)100\u00b0C5-10 min2.0g\nChai (spiced black)100\u00b0C4-5 min3.0g\nMatcha (ceremonial grade)70-80\u00b0Cwhisk 15s1.5g per 70ml bowl\n\nFive common brewing mistakes\n\nBoiling water on green tea. Japanese greens turn bitter above 80\u00b0C. Let the kettle stand for two minutes before pouring.\nSqueezing the bag. Squeezing pushes out the bitter tannins from the end of the steep. Lift, do not squeeze.\nOver steeping. A 5 minute brew of strong black tea is rarely better than a 3 minute brew. Set a timer.\nCold mug. Pre warm the cup or pot with hot water. Pouring 95\u00b0C water into a cold mug drops temperature by 10\u00b0C in seconds.\nStale water. Fresh tap water has dissolved oxygen which carries flavour. Re boiled water tastes flat.\n\nRelated guides\n\nBrewing loose leaf tea, step by step\nIdeal water temperatures by tea type\nCaffeine content by tea family\nThe full tea wiki (687 entries)\nTake the tea finder quiz",
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