Leaf-to-Water Ratio
Leaf-to-water ratio is the weight of dry tea per volume of water, the main variable that sets a brew's strength alongside steep time and temperature.
Definition
Leaf-to-water ratio is usually stated in grams per milliliter or grams per cup, for example 3 g per 240 ml or 6 g per 100 ml. Together with steep time and water temperature, it decides how strong a cup will be, and it changes how the other two variables behave. Brewing styles are largely defined by their ratio. Western brewing uses roughly 1 g to 80-120 ml of water for one long infusion. Gongfu brewing uses about 1 g to 15-20 ml for many short ones. Gyokuro brewed in the traditional Japanese way can go as concentrated as 1 g to 6-10 ml at low temperature, and koicha matcha reaches about 1 g to 8-10 ml of water, which gives it a paste-like body. Weighing by gram is more reliable than measuring by spoon because tea density varies enormously. A teaspoon of rolled Tieguanyin can weigh three times as much as a teaspoon of fluffy white Bai Mu Dan. Most brewing guidance assumes a scale reading to 0.1 g; small digital scales sold for jewelry or coffee are adequate.
In Depth
Reference ratios: Western black tea 2-3 g per 240 ml; gongfu oolong and pu'er 5-7 g per 100 ml; sencha in a kyusu 4-5 g per 150-200 ml; gyokuro 6-10 g per 60-100 ml; usucha matcha about 2 g in 60-70 ml; koicha about 4 g in 30-40 ml.
Adjust in this order: fix the ratio first, then tune steep time. If the tea is consistently too strong even at short steeps, the leaf amount is too high. If it is thin no matter how long it steeps, add leaf rather than time; long steeps of too little leaf extract bitterness without adding body.
Remember that vessels are rarely filled to their rated capacity. A gaiwan sold as 120 ml may hold 100 ml of water once the leaf is in, so weigh water or measure the working volume once.
See Also
- Tea Brewing Parameters
- Brewing by Weight
- Tea Strength