Here’s a TESDA- and Oud Academia–aligned module on Leaf-to-Water Ratios for agarwood leaf tea, designed for food-grade, non-resin leaves, for consistent brewing, sensory quality, and export-ready standards.
Leaf-to-Water Ratios
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Correct leaf-to-water ratio ensures balanced aroma, flavor, and bitterness.”
Even premium agarwood leaves can produce overly bitter or weak tea if the leaf-to-water ratio is incorrect. Standardized ratios allow consistent infusion, optimal extraction of bioactives, and a pleasing sensory profile.
2. Recommended Ratios
| Tea Format | Leaf Weight | Water Volume | Notes |
|---|---|---|---|
| Loose Leaf (Green / Semi-Fermented) | 2–3 g | 150 mL (1 cup) | Standard cup brewing; adjust steeping time for aroma control |
| Tea Bag (Single-Serving) | 2 g | 150–200 mL | Ensure tea bag fill matches particle size (broken leaves or fannings) |
| Functional Blend | 2–3 g total | 150–200 mL | Maintain agarwood as primary ingredient, scale companion herbs proportionally |
| Bulk Brewing (Multiple Cups) | 10 g | 1 L | Use standardized ratios to maintain consistent flavor across batch |
Note: Ratios can be adjusted slightly for stronger aroma or milder flavor, but must remain documented for traceability and quality control.
3. Brewing & Sensory Guidelines
- Steeping Time: 3–5 minutes (green), 4–6 minutes (semi-fermented)
- Water Temperature: 80–90°C (green), 85–95°C (semi-fermented)
- Agitation: Gentle swirl; avoid crushing leaves in cup
- Sensory Evaluation: Check color, aroma, bitterness, and finish
4. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Calculate correct leaf-to-water ratios for different tea formats
- Adjust ratios for functional blends and single-origin teas
- Integrate ratios into sensory evaluation for bitterness, aroma, and finish
- Document brewing ratios for batch consistency and export compliance
- Train others in standardized brewing techniques for consumer satisfaction
5. Integration with Other Modules
- Moisture & Particle Size: affects infusion strength and extraction rate
- Oxidation Control: ratio adjustments may be needed for semi-fermented leaves
- Functional Blends: scale water proportionally to maintain flavor balance
- Water Quality: leaf-to-water ratio interacts with mineral content to influence taste
6. Regulatory & Export Notes
- FDA-PH and ASEAN require accurate ingredient listing and batch documentation, including:
- Leaf-to-water ratio guidance for consumers (optional)
- Sensory and quality consistency across batches
7. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Resin and medicinal claims are outside the scope of leaf-to-water ratio guidance.
✅ Ideal For:
- TESDA CBLM & brewing modules
- Oud Academia premium tea preparation courses
- Plantation SOPs for functional blends, single-origin, and sensory evaluation
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic showing leaf-to-water ratios for cups, tea bags, blends, and bulk brewing
- A brewing guide template for training or consumer instruction
- Integration into TESDA submission package with moisture, oxidation, particle size, and sensory modules
Do you want me to make the leaf-to-water ratio infographic next?