Tea-Brewing Essentials for Beverage Start-ups
1. Water Quality: 70 % of Flavor
Soft water (TDS 50–120 ppm) prevents bitterness and scale.
2. Storage Rules
- Humidity ≤ 60 %
- Opaque, light-proof packaging
- 5–10 °C sealed storage
- Vacuum or oxygen absorber
3. Bulk Brewing Tips
Boil 4 L water, whisk to create a vortex, then add tea to reduce scale formation:contentReference[oaicite:3]{index=3}. Cool green/oolong quickly with ice to target temp.
4. Seven-Tea Reference (Tea:Water = 1:40)
| Tea | Temp | Time | g/L |
|---|---|---|---|
| Green | 75 °C | 6–7 min | 25 |
| Jasmine Green | 80 °C | 7 min | 25 |
| Oolong | 85 °C | 10 min | 25 |
| High-Mountain | 90 °C | 10 min | 25 |
| Black | 95 °C | 15 min | 25 |
| Ripe Pu-erh | 98 °C | 15 min | 25 |
| Oriental Beauty | 85 °C | 8 min | 25 |
Flavored teas can adopt a 1:50 ratio for milder tea notes:contentReference[oaicite:4]{index=4}.
5. Batch SOP
- Pre-heat vessel.
- Stir 5 s after adding water and tea.
- Filter on time; 30 s delay boosts bitterness ≈ 15 %.
- Cool to ≤ 25 °C quickly.
6. Hygiene & Traceability
Daily sanitise tanks; label each batch with time and ratio.
7. FAQs
Cloudy tea?
Hard water or slow cooling.
Pure RO water?
Re-mineralise or blend for better taste.
Shelf life?
4 h room temp; 8 h chilled.
Reduce bitterness?
Lower temp, shorten time or use 1:50 ratio.