Tea Brewing Calculator

Tea brewing is a controlled extraction process where hot water dissolves flavor compounds, caffeine, and polyphenols from processed tea leaves. The three primary variables (temperature, time, and tea-to-water ratio) interact to determine the final cup's flavor, body, astringency, and caffeine content. Water temperature is the most critical variable. Catechins (responsible for bitterness and astringency) extract faster at higher temperatures. Green and white teas, which are minimally oxidized and contain high catechin levels, are best brewed at 160-185 degrees F (71-85 degrees C) to extract sweet amino acids (theanine) before the catechins dominate. Black tea, fully oxidized during processing, has already transformed most catechins into theaflavins and thearubigins, which extract best at boiling temperature (212 degrees F / 100 degrees C). Steeping time controls how much of each compound category is extracted. In the first minute, caffeine and light aromatics extract. From 2-3 minutes, balanced flavor develops. Beyond 4-5 minutes, tannins increasingly dominate, leading to bitterness. Japanese green teas (sencha) may steep for just 60-90 seconds, while herbal tisanes often need 5-7 minutes for full flavor extraction. The tea-to-water ratio determines strength. The standard Western ratio is approximately 2-3 grams per 250 mL (about 1 teaspoon per cup). Gongfu-style Chinese brewing uses much more tea (5-8 grams per 150 mL) with very short steep times (10-30 seconds) and multiple infusions, extracting different flavor layers with each steeping. Water quality significantly affects tea. Freshly drawn, filtered water with moderate mineral content produces the best results. Distilled water makes flat-tasting tea, while very hard water can interfere with extraction and produce a chalky film. The ideal total dissolved solids (TDS) for tea water is 50-150 ppm. Tea leaves can often be re-steeped. Oolong and pu-erh teas are designed for multiple infusions, with flavor evolving across steepings. Green and white teas typically support 2-3 infusions. Black tea is usually brewed once in Western style.