Your kettle, your teapot, your water.
Tell Steepdial which kettle, teapot, and water you use. Recipes fit your equipment, and tests show which water makes your best tea.
Recipes you can actually brew.
Tell Steepdial what kettle you have and every temperature it suggests is one you can make: rounded to its steps, matched to its preset buttons, or turned into a boil-and-mix recipe. Save your kyusu, gaiwan, or mug once and any recipe can be adapted to it.
| Vessel | Water | Leaf | Temp | Time |
|---|---|---|---|---|
| Gaiwan | 100 ml | 3.5 g | 165°F | 1:00 |
| Kyusu | 150 ml | 5 g | 165°F | 1:00 |
| Mug | 300 ml | 10 g | 165°F | 1:00 |
| Teapot | 500 ml | 16.5 g | 165°F | 1:00 |
Saved in a 150 ml kyusu. Same leaf-to-water ratio, adapted to another vessel. Pour speed, heat loss, material and how much room the leaf has all change the cup, so treat it as an adapted starting recipe and adjust by taste.
How it works
- 01
Set your kettle
Any temperature, preset buttons (tap the settings yours has), or boil only. It takes ten seconds and it's asked the first time you brew.
- 02
Add your teaware
Choose the type, give it a name, and enter how much water it brews with. Fill it the way you normally do, then measure.
- 03
Pick it when you brew
Choose the vessel on the Brew screen. If the recipe was made for a different size, tap Adapt recipe.
- 04
Or adapt a Perfect Brew
On any Perfect Brew, choose For another vessel to get an adapted starting recipe, then brew it or save it as its own Perfect Brew.
The details
Preset kettles
If a recipe calls for 153°F and your kettle's closest button is 160°F, you choose: use 160°F with a shorter steep (a starting point, not an exact match; with delicate teas hotter water changes the flavor too), heat to 160°F and let it cool a few minutes, or mix boiling and cold water.
Boil-only kettles
Steepdial works out how much boiling and cold water to mix, like 100 ml boiling and 50 ml cold for 165°F in a 150 ml pot. It assumes room-temperature cold water, about 68°F (20°C).
Same ratio, adapted
Same leaf-to-water ratio, adapted to another vessel, with leaf rounded to your scale (0.1, 0.5, or 1 g; set it in Settings). Pour speed, heat loss, and material still change the cup, so treat it as an adapted starting recipe.
Optional details
Note each vessel's material, glaze, wall thickness, filter, and how long it takes to pour. Handy when comparing a thin porcelain gaiwan with a thick clay pot.
A default vessel
Mark the one you use most as the default. New brews start with it.
Iced recipes too
Resizing an iced recipe scales the ice along with the water.
Questions
Does time change when I adapt a recipe?
Not automatically. The ratio stays the same, so start with the same times and adjust by taste. A big pot that pours slowly may want slightly shorter steeps.
Your water matters. Now you can see how much.
Tea is almost all water, and hard, alkaline, or chlorinated water can flatten even great leaf. Save the waters you use with their chemistry, compare them side by side, and see which suits each tea.
Same tea, same recipe, same vessel. Only the water changed. Low alkalinity with modest mineral content is a good starting point; the best water depends on the tea.
How it works
- 01
Add your waters
Filtered tap, a spring water, whatever you use. Add TDS, hardness, alkalinity, calcium, magnesium, and pH from the label or a test kit if you know them.
- 02
Pick one when you brew
The water you used last for that tea is selected for you.
- 03
Run an A/B test
Same tea, same recipe, same vessel, one cup per water. Score them side by side and see which wins for that tea.
The details
Fair comparisons
Everyday averages mix different teas and recipes. An A/B test changes only the water, so the answer is like for like.
A starting point
Low alkalinity with modest mineral content is a good starting point; the best water depends on the tea.
A default
Set the water you use most as the default so you rarely have to pick.
Questions
What water is best for tea?
Low alkalinity with modest mineral content is a good starting point; the best water depends on the tea. Distilled water tends to taste flat, and very hard water dulls aroma. That's why it's worth testing your own.
More features
See all 6 →Your tea story
Today, the journal, your taste profile, and your year in tea.
Today & insights · Journal · Taste profile · Blind tastings · Year in Tea · Collection export · Private by design→Fix a brewFix a brew
Say what you'd change. Get the next recipe to try.
→BrewBrewing
A timer, a rating, and the next recipe, hot or iced.
Rate & dial in · Timer & gongfu sessions · Steep-by-steep notes · Iced & cold brew→