Technical Data &
Botanical Specs.
The laboratory reference for the modern ritualist. Precise metrics for thermal activation, molecular distribution, and extraction dynamics.
| Tea Category | Optimum Temp | Diffusion Time | Leaf Ratio |
|---|---|---|---|
White Tea | 80-85°C | 4-6 min | 3g/250ml |
Green Tea (JP) | 70-80°C | 1-2 min | 4g/200ml |
Green Tea (CN) | 80-85°C | 2-3 min | 3g/250ml |
Matcha | 75-80°C | 45s whisk | 2g/80ml |
Oolong (Light) | 85-90°C | 3-5 min | 4g/250ml |
Oolong (Dark) | 90-95°C | 4-6 min | 5g/250ml |
Black Tea | 95-100°C | 3-5 min | 3g/250ml |
Pu-erh | 100°C | 1-5 min | 5g/200ml |
Herbal/Tisane | 100°C | 7-10 min | 5g/250ml |
The Thermal Law
Water temperature is the primary catalyst for compound extraction. Lower temperatures preserve volatile amino acids (L-Theanine), while higher temperatures facilitate the release of polyphenols and tannins.
- Always pre-warm teaware for thermal stability.
- Use 70-80°C for steamed Japanese leaves.
- 100°C is reserved for botanicals & robust black teas.
Bitterness is often a result of 'thermal shock' or over-extraction. If your tea tastes sharp, reduce temperature by 5°C before shortening the time.
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