Tea Concentrate Dilution Ratio

4–8 g per 100 ml water

Dry tea leaf (concentrate brew) — 2× strength = 4 g/100 ml; 4× strength = 8 g/100 ml; standard drinking strength is roughly 2–2.5 g/100 ml

100 ml base

Hot water (concentrate brew) — Temperature depends on tea type: black tea 95–100 °C; green tea 70–80 °C; white tea 75–85 °C; herbal tisanes 100 °C

1–4 parts per part concentrate

Diluent at service — Water (iced tea), hot water (samovar service), cold milk (iced chai), or steamed milk (hot chai latte)

3–6 minutes (black); 2–4 minutes (green/white)

Brewing time — Slightly longer than standard to extract solubles fully; over-steeping risks astringency but concentrate tolerates it better than drinking-strength tea

For a standard iced tea concentrate: combine 8 g of black tea leaves per 100 ml of 95 °C water. Steep 4–5 minutes, then strain immediately. The resulting liquid is 4× drinking strength. Refrigerate up to 72 hours. At service, combine 1 part concentrate with 1 part cold water over ice, or adjust to taste. For masala chai concentrate: simmer whole spices (cardamom, cinnamon, ginger, cloves, peppercorn) in 200 ml water for 5 minutes, add 8 g robust black tea (Assam or Ceylon), steep 4 minutes, strain. Dilute 1:1 with steamed milk at service. For Persian samovar tea (chai-e por-rang): brew 6 g per 100 ml in the upper samovar teapot at near-boiling, hold warm; guests dilute from the large lower vessel at their own preferred ratio.

• Avoid over-steeping green or white tea concentrates — their polyphenols release astringency quickly at high leaf ratios; shorten steep time rather than lowering leaf weight.
• Sugar (if used) dissolves more completely in the hot concentrate than in diluted iced tea — make simple syrup into the concentrate directly for sweet iced tea.
• Store black tea concentrate up to 3 days refrigerated; green and white tea concentrate degrades faster (1–2 days) due to higher catechin oxidation rates.
• For Persian service, the quality of the black tea matters enormously — single-estate Assam, Darjeeling second flush, or Iranian Lahijan teas are preferred over commodity blends.
• A 1:1 concentrate-to-ice dilution assumes the ice will melt and contribute additional dilution; in a pre-chilled metal cup with slow-melting ice, you may want to start at 1:0.75.

• Cold-brew concentrate

  8–10 g leaf per 100 ml cold water, steeped 12–24 hours refrigerated; requires no dilution correction — cold extraction is less efficient so ratio compensates; produces smoother, lower-astringency concentrate

• Persian chai-e por-rang (samovar service)

  Traditionally brewed very dark (6–8 g/100 ml) in a small pot resting on a samovar; each person pours a shot of this into their glass and tops with hot water to taste — a personal dilution ritual

• Thai iced tea concentrate

  ChaTraMue brand mix (Ceylon + spices + food colouring) used at 2 tbsp / 240 ml water; diluted 1:1 with sweetened condensed milk — dairy functions as the diluent

• Kombucha first fermentation

  Strong black or green tea at 3× strength diluted with the SCOBY starter liquid; tea concentration affects fermentation rate and final acidity

• Standard tea brewing ratio (2–2.5 g per 100 ml)

  The reference strength; concentrates are multiples of this baseline

• Cupping Protocol Ratio (8.25 g per 150 ml)

  SCA's analogous fixed-ratio evaluation standard for coffee — same principle of standardizing leaf/bean weight to water for reproducibility

• Cold brew coffee concentrate (1:4 bean to water)

  Parallel technique in coffee — brewed concentrated, diluted at service over ice

1. 1.The Tea Sommelier's Handbook — Lydia Gautier (2014)
2. 2.The World Atlas of Tea — Krisi Smith (2016)
3. 3.Liquid Intelligence — Dave Arnold (2014)
4. 4.Culinary Tea — Cynthia Gold & Lisë Stern (2010)

Confidence: high