- Leaf
- 7 g
- Water
- 100 ml
- Temperature
- 100°C
- First steep
- 5, 5, 8, 10, 15, 20, 30, 45, 60, 90 s
That's 7 g of leaf per 100 ml, with water at 100°C (212°F). Style: Gongfu. Tea: sheng pu-erh tea.
Step by step
- Break 7 g off the cake along its layers, keeping the leaves whole where you can.
- Rinse once with boiling water and let the leaf rest a minute.
- Flash the first steeps: pour in and pour straight out.
- Once the bitterness softens, stretch each steep a little more than the last.
The steeps
10 steeps, in seconds: 5 · 5 · 8 · 10 · 15 · 20 · 30 · 45 · 60 · 90. Pour out every drop between them, and stop when the leaf tastes of little.
Log it as you brew. Steepbook opens a session with these numbers, scales the leaf to your teaware, times every steep and remembers how it tasted.