The Classic Tea Playbook: Checklists, Decision Trees, and Brewer’s Notes

Some people love stories; others want a field manual. If you’re the latter, this playbook delivers streamlined tools: checklists for freshness, decision trees for choosing the right tea, and brewer’s notes you can apply instantly.

Part A: Quick Checklists

Freshness Check (10 seconds):

• Leaf aroma vivid, not faint?

• Color consistent (no greyish dust)?

• No foreign odors (soap, spice, fridge)?

• Resealable, odor-safe packaging?

Brew Setup:

• Pre-heat pot/cup.

• Weigh or measure leaf.

• Set water temperature target.

• Timer ready.

• Tasting glass/spoon nearby.

Post-Brew Audit:

• Taste at earliest minute.

• Note sweetness/astringency balance.

• Check cooled sip for hidden sweetness.

• Log leaf:water:time for next session.

Part B: Decision Trees

1) “What should I drink right now?”

• Need a “kick”? → Choose robust black (hot; 95–100 °C; 3–4 min; milk optional).

• Need clarity without heaviness? → Light oolong (90–93 °C; 3–4 min).

• Want calm, clean flavors? → White (85–90 °C; 3–5 min).

• Craving savory/umami? → Pan-fired green (80–85 °C; 2–3 min).

• It’s hot out? → Cold brew any of the above (adjust leaf and hours).

2) “The cup is bitter — what now?”

• Lower temperature first.

• Shorten steep by 30–45 seconds.

• Reduce leaf slightly.

• Switch to paper filter for a cleaner profile.

3) “The cup is too weak.”

• Add 0.5–1 gram more leaf.

• Extend steep by 30 seconds.

• Use slightly hotter water (within style bounds).

Part C: Brewer’s Notes by Style

Robust Black

• Ratio: ~3 g / 250 ml.

• Water: just off boil.

• Time: 3:30–4:30.

• Tasting: look for malt/honey; aim for firm body with controlled grip.

• Pairing: buttered toast, jam, chocolate.

Bright Black

• Ratio: 2.5–3 g.

• Water: 95–98 °C.

• Time: 3–4 min.

• Tasting: brisk snap, citrus lift, clean finish.

• Pairing: shortbread, citrus cake.

Pan-Fired Green

• Ratio: ~2 g.

• Water: 80–85 °C.

• Time: 2–3 min.

• Tasting: chestnut, toasted seed, gentle umami; avoid harsh bitterness.

• Pairing: salads, grilled vegetables, light fish.

Steamed Green

• Ratio: ~2 g.

• Water: 75–80 °C.

• Time: 1½–2½ min.

• Tasting: sweet-pea, sea breeze; manage temperature carefully.

• Pairing: sushi, rice bowls.

Light Oolong

• Ratio: 3 g.

• Water: 90–93 °C.

• Time: 3–4 min (or gongfu multiple 20–40s infusions).

• Tasting: orchid, cream, sugarcane; silky texture.

• Pairing: fruit tarts, soft cheeses.

Roasted Oolong

• Ratio: 3–3.5 g.

• Water: 93–97 °C.

• Time: 3½–5 min.

• Tasting: honey, nuts, caramelized grain; long echo.

• Pairing: roasted nuts, baked pastries.

Delicate White

• Ratio: 3 g.

• Water: 85–90 °C.

• Time: 3–5 min.

• Tasting: meadow flower, cucumber peel, cotton-soft body.

• Pairing: fresh fruit, goat cheese, tea sandwiches.

Part D: Cold Brew & Flash-Chill Templates

Cold Brew (overnight):

• 8–10 g leaf per 1 L filtered water.

• Steep in fridge 6–12 hours.

• Strain; keep 24–48 hours.

• Expect softer tannins, boosted sweetness.

Flash-Chill:

• Brew hot at 1.5× leaf for 60–70% of normal time.

• Strain over plenty of ice.

• Aroma pops, acidity holds, dilution balances strength.

Part E: Building a 6-Tin Classic Shelf

1. Breakfast-worthy black.

2. Bright, citrus-friendly black.

3. Pan-fired green (nutty).

4. Steamed green (sweet-umami).

5. Light floral oolong.

6. Delicate white.
   Label tins with ideal temp/time so any guest can brew confidently.

With a few checklists and dials to adjust — leaf, heat, and time — classic teas become dependable. Use this playbook as a working notebook: tweak, taste, and lock in your personal house recipes.