Matrix Grid
Ratio · Timer · Properties
Each column represents a distinct phase of the infusion process. Use them together for a complete brewing session.
Column I — Dry Weight
Ingredient Ratios
2.0
grams
Chamomile
1.5
grams
Peppermint
3.0
grams
Ginger Root
Reference volume: 250 ml filtered water per ratio card. Scale proportionally for larger batches.
Column II — Countdown
Steep Timer
Column III — Steep Levels
Extraction Properties
Initial Release
0–2 min: Volatile aromatics and light floral compounds enter the liquor. Liquor appears pale and translucent.
Core Extraction
2–5 min: Primary flavor compounds dissolve. Color deepens to golden amber. Recommended window for most leaf herbs.
Extended Contact
5–10 min: Tannins and root starches release. Suitable for dense botanicals. May introduce bitterness in delicate leaves.
Temperature Guide
Water Heat by Material Class
80°C
Soft Leaves
Chamomile, linden, lemon balm. Prevents scorching of delicate surface oils.
85°C
Floral Petals
Rose, hibiscus, lavender. Preserves color and aromatic top notes.
90°C
Seeds & Barks
Fennel, cinnamon. Moderate heat for even extraction without harshness.
95°C
Woody Roots
Ginger, licorice, valerian. Full rolling boil recommended for dense fibers.
Scaler Tool
Dynamic Steeping Calculator
Pick an ingredient category to auto-calculate temperature, ratio, and duration for your next session.
Output reference · steeped liquor
Protocol Notes
Session Checklist
Pre-warm your vessel
Rinse the teapot or cup with hot water before adding botanicals. This stabilises extraction temperature throughout the steep.
Cover during steeping
A lid retains volatile compounds that would otherwise escape with rising steam, keeping the liquor more aromatic.
Strain completely
Remove all plant material once the timer ends. Remaining herbs continue extracting and can alter the intended flavor profile.