Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Oolong Tea (Tie Guan Yin Semi-Oxidized) vs. Ristretto (Restricted Espresso Shot 1:1)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Oolong Tea (Tie Guan Yin Semi-Oxidized)
Ristretto (Restricted Espresso Shot 1:1)
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.
Ristretto is a restricted extraction espresso stopping at a 1:1 to 1:1.5 ratio (18g dry dose yielding 18–22g liquid) in 18–22 seconds, extracting sweet, viscous, low-bitterness solubles with an intense 11–14% TDS.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) | Restricted High-Intensity Espresso |
|
Brewing Water Temperature
|
88 – 92°C (190 – 198°F) | 90 – 93.5°C (194 – 200°F) |
|
Caffeine Content (per 100ml)
|
~25 – 35 mg mg | ~240 mg (Single 20g shot = ~50–60mg 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 : Yield)
|
— | 1 : 1.0 – 1 : 1.2 (18g dry coffee -> 18–22g liquid) |
|
Extraction Pressure
|
— | 9.0 Bar |
|
Extraction Time
|
— | 18 – 22 Seconds |
|
Grind Size Range
|
— | 200 – 300 µm (Fine to Ultra-Fine) |
|
Total Dissolved Solids (TDS)
|
— | 11.0 – 14.5 % (Maximum body and sweetness) % |
|
Extraction Yield (EY)
|
— | 14.0 – 16.5 % (Excludes late astringent tannins) % |
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