How to measure tea-the proper measure yields the perfect cup of tea

The Tea Detective
Uncovering and Exploring the Facts About Tea

The Science of Great Flavor
Proper Measure of Tea Yields a Perfect Brew

I've often heard people comment on how they really don't like tea because it tastes like weakly
flavored water. It's obvious that they have either improperly prepared themselves, or were
served a cup of tea that hadn't been steeped long enough, or possibly failed to use enough
loose tea for the volume of water.

It's a shame really, because I know how truly
wonderful a properly prepared cup of tea can
taste.

They are missing out on, and unknowingly
depriving themselves of a remarkable, healthy
beverage without bothering to find out why the
flavor was diluted, and giving it another try, only
with the proper guidance this time around.

It's even more of a shame because these same
people will go back to paying an arm and a leg for
pricey coffee, soda, and energy drinks, when
instead they could have a truly delicious, quality
cup of tea that is less expensive and so much
healthier.

Tea Yield and Cost Per Cup

The average yield for a quarter pound of tea is about 50 cups (one pound equals about 200 six
ounce cups), depending on the type of tea and individual brewing methods.

But if the tea you are brewing is a variety with multiple infusions, such as white teas, green
teas, jasmine, and most oolongs, you can double or even triple the number of infusions to
about 100 to 150 six ounce servings from a quarter pound of loose tea, to about 600 servings
from one pound (16 ounces) of tea.

It's said to take more than 10,000 handpicked buds to make just 2.2 pounds of Bai Hao Yin
Zhen traditional budset white tea (or Silver Needle), making it one of the most expensive teas
to buy at around $70 to $90 a pound. Yet it costs a mere 11-13 cents....that's right, just a little
more than a dime a cup, with up to 600 infusions from one pound of tea.

Now tell me, when was the last time you paid a dime for a cup of anything, never mind a
healthy, delicious beverage that offers everything you get from a cup of tea? It continually
amazes me when I think about the amount of work that goes in to producing a quality tea, yet
how inexpensive it is. Talk about getting your money's worth!

So now let's take a look at the science behind the measurements and tea yield figures I've
given you.

The Food Pioneers Behind the Science of Tea

The one teaspoon of loose tea per six ounces of water recommendation
that is still in use today comes from the 1920's when early food pioneers
set out to find the perfect ratio of water to leaf for brewing the tastiest,
optimum cup of tea. Their end goal was to find the right combination for
coffee, loose tea, and tea bags, with the large, name-brand packaged
tea companies seeking the same information for their bagged tea, with
the end goal being optimum taste for all.

The food scientists eventually arrived at two level tablespoons of ground
coffee, and one teaspoon of leaf tea per cup (and between 1.8 and 2.2
grams of CTC - cut-tear-curl tea per tea bag), using common measuring
tools.

Their conclusion was that two grams of leaf tea (one teaspoon) per six ounces of water (180
grams by weight measurement) yielded the best flavor as well as the proper level of soluble
solids. Six ounces of water weighs 180 grams, which equals six fluid ounces by volume.

They also found that leaf teas (and ground coffee) absorbs 0.5 ounces out of every six ounces
of brewing water. This worked out perfectly because during that period in time the standard
teacup (developed in 1700s England) held 5.5 ounces of liquid (6 ounces total).

Most of us tea drinkers are dedicated to our beverage of choice but somehow I doubt that we
are such diehards as to worry about verifying our tea to the nth degree to achieve total flavor
perfection.

With that in mind I won't go any further into the complicated science of it all and how the food
scientists arrived at their figures (if you have a question, though, feel free to ask via our
contact and questions page).

But there are a couple of other things you should consider when brewing your cup of tea. The
"teaspoon per cup" measure was based on a particular size leaf, which is similar in size and
weight such as Assam Orange Pekoe, Keemun Congou, Ceylon Broken Orange Pekoe, Gunpow-
der, Tieguanyin Oolong, and most Darjeelings.

So, you need to be aware of the type of tea you are brewing, and the size and bulkiness of the leaf. For oolong
teas, early spring flush green teas, and black tippy teas that will yield numerous infusions, increase tea to one and
one-half to two teaspoons.

The other consideration is with heavier, bulkier teas such as Formosa oolongs, basket fired green teas, Ceylon FOP,
Tippy Yunnan, large leaf Assam, and Lapsang Souchong or Russian Caravan. Because these teas are heavier and
bulkier by volume than the test teas used, a larger amount of tea should be used when brewing.

On the other side of the equation, if the tea you are brewing is smaller, with less volume than the test teas, such as
CTC (cut-tear-curl) teas, Assam, Keemun Hao Ya A black tea or small leaf Ceylon, you should use less tea.

                                           One last thing to consider is the cup size. The size used for testing was a standard
                                            six ounce capacity teacup. Well, I don't know about your house, but for daily use at
                                            our house we use mugs - big, heavy stoneware mugs that hold a good eight or nine
                                            ounces of liquid.

                                           The only time we use the dainty bone china teacups is when we drag out the "good"
                                            china during the holidays. Otherwise it's the big ol' stoneware mugs for day to day
use. So the bigger the mug, the more liquid it holds, so you obviously need to adjust the amount
of tea being used proportionately.

The easiest and most practical advice I can give you, though, is to do what I do and use your
own taste buds as a guide. Use the tips I've given you as a starting point and then just experi-
ment until you find the perfect balance of flavor.

And, don't forget to make notes along the way on the variety of tea, how much of both tea and
water you are using, and steeping times so you can recreate just that perfect combination again.
And then once you find it, just sit back and savor the flavor. Enjoy.

For more information and to learn more about tea, visit our other pages:

How can I tell if the tea I'm buying is fresh, quality tea at a fair price?
Check out these handy tips for buying loose leaf tea before shopping online, by mail order, or from your
local specialty tea shop. (For a great selection of quality black, green, & white teas visit Silver Leaf Teas)

Tea and caffeine - how the caffeine in tea affects us.
A look at the amount of caffeine in each type of tea and how it affects our body. (For a great selection of
decaffeinated teas, pay a visit to Silver Leaf Teas.)

China's yellow teas - close cousin to green teas but with an added step.
Learn all about China's yellow teas, their close relationship to green teas, but with an added step.

How should tea be stored?
Learn tea storage tips and info on how to keep tea fresh, preserving quality and flavor.

No time to brew? Grab a glass of instant or bottle of ready to drink (RTD) tea.
Following the creation of iced tea, it took nearly half a century for instant tea mix and bottled and canned
ready to drink teas to make their debut. Now they're found in any number of thirst quenching flavors
and variations.

For a great selection of quality teas, gifts, and
accessories, visit:
The Tea Detective's Gift of Tea Store

Receive A Guide To Tea, an 88-page book on the history and enjoyment of tea free with your first Adagio Teas order of $19 or more.

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