Free tea brewing ratio calculator. Enter how many cups you want to brew and get the loose-leaf tea and water you need for a balanced cup.
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Enter the number of cups you want to brew. The calculator multiplies by 2 grams of loose-leaf tea and 250 ml of water per cup, the standard starting ratio used on this page. Adjust the leaf up or down for stronger or lighter cups.
Start with 2 grams of loose-leaf tea per 250 ml cup, which is about 1 teaspoon per 8 oz cup. Most guides put the range at 2 to 3 grams per cup, and weight beats volume because fluffy leaf weighs less per spoonful than dense broken leaf. For a stronger cup, add more leaf rather than steeping longer.
Temperature matters more than most brewers expect. Green tea wants 160 to 180 degrees F, white tea 160 to 185, oolong 185 to 205, black tea 195 to 212, and herbal teas take a full boil at 212. Without a variable kettle, let boiled water rest about 1 minute for oolong and 2 to 3 minutes for green and white teas.
Steep green tea 2 to 3 minutes, white tea 2 to 5 minutes, oolong 3 to 5 minutes, black tea 3 to 5 minutes and herbal teas 5 to 10 minutes. Use a timer at first, remove the leaves on time, and taste at the short end before extending. Leaves left sitting keep extracting tannins and turn the cup harsh.
The ratio scales cleanly. A standard 32 oz teapot needs about 4 teaspoons of leaf. A gallon needs about 16 teaspoons, which is roughly 5 tablespoons. For a pot, measure by the cup count and let the calculator do the multiplication.
Good whole-leaf teas suit multiple infusions, usually 2 to 3 times, and oolongs often go longer. Add a little time to each later infusion, since the leaves open up and release flavor faster. For cold brew, use a 1 to 50 tea to water ratio and refrigerate 6 to 12 hours for a smooth, low bitterness cup.
Bitterness almost always means water too hot, a steep too long, or too much leaf. Drop the temperature by 10 degrees or cut 30 seconds off the steep. A weak cup needs more leaf, not more time, because extra time adds astringency rather than flavor. Filtered water also helps, since hard water mutes aroma and very soft water tastes flat.
You can brew loose leaf without special gear. These methods use tools already in most kitchens: steep leaves directly in a mug and let them settle, use a French press and decant promptly, or pour through a fine mesh strainer into a second cup. Give leaves room to expand: a cramped tea ball restricts flavor, while a roomy basket or open pot brews a fuller cup.
Use 2 grams, about 1 teaspoon, per 250 ml cup as a starting point, then adjust to taste.
About 2 to 3 grams per 8 oz cup. A kitchen scale gives the most consistent results, since different teas have different densities.
160 to 180 degrees F (70 to 80 degrees C). Boiling water makes green tea bitter and astringent.
Green 2 to 3 minutes, black 3 to 5 minutes, oolong 3 to 5 minutes, white 2 to 5 minutes and herbal 5 to 10 minutes.
Yes. Quality whole-leaf teas steep 2 to 3 times, and oolongs often go longer. Add a little steep time with each infusion.
Usually the water was too hot or the leaves steeped too long. Lower the temperature, shorten the steep, and add more leaf if you want a stronger cup.
Generally yes. Loose leaf uses whole leaves for better flavor and aroma, and it re-steeps well, while tea bags often contain broken leaves or dust.
Use about 1 teaspoon (2 to 3 grams) per cup. One tablespoon equals about 3 teaspoons.
For a standard 32 oz teapot, use 4 teaspoons. For a gallon, use about 16 teaspoons or 5 tablespoons.