Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Oolong Tea (Tie Guan Yin Semi-Oxidized) vs. V60 Pour-Over Filter Coffee
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Oolong Tea (Tie Guan Yin Semi-Oxidized)
V60 Pour-Over Filter Coffee
Tie Guan Yin is a prized semi-oxidized oolong tea (30–40% oxidation) from Anxi, China. Steeping 5g in 150ml water at 88–92°C in a Gaiwan for 45 seconds produces an orchid floral fragrance, rich theasinensins, and ~25mg caffeine per 100ml over 6+ infusions.
V60 filter coffee is gravity percolation through a 60-degree conical paper filter. Using a 1:16.7 brew ratio (15g coffee to 250g water at 92–96°C) over 2.5–3.5 minutes, it produces a crystal-clear cup with 1.25–1.45% TDS and high clarity.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) | Gravity Paper Percolation Coffee |
|
Brewing Water Temperature
|
88 – 92°C (190 – 198°F) | 92 – 96°C (198 – 205°F) |
|
Caffeine Content (per 100ml)
|
~25 – 35 mg mg | ~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg |
|
Standard Brew Ratio (Leaf : Water)
|
5.0g in 150ml (Gongfu style 1 : 30) | — |
|
Steeping Duration
|
45s (1st), +15s per subsequent infusion (6–8 steepings) | — |
|
Oxidation Level
|
30 – 40% (Partial enzymatic bruising and pan firing) | — |
|
Bioactive Polyphenols
|
Theasinensins (unique oolong dimers), EGCG, L-Theanine | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 16.7 (60g coffee per 1.0 Liter water) |
|
Extraction Pressure
|
— | Ambient Atmospheric (1.0 Bar Gravity) |
|
Extraction Time
|
— | 2.5 – 3.5 Minutes (including 45s bloom) |
|
Grind Size Range
|
— | 500 – 700 µm (Medium-Fine) |
|
Total Dissolved Solids (TDS)
|
— | 1.25 – 1.45 % % |
|
Extraction Yield (EY)
|
— | 19.0 – 21.5 % (SCA Golden Cup Standard) % |
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